Eggs “Orsini”
by Editorial Staff
My amazing breakfast of regular baked eggs and cheese.
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Dishes |
| Cuisine | World |
| Servings (Default: 1) |
Ingredients
- Egg - 1 pc.
- Hard cheese - 25 g
- Butter - for greasing the mold
- Salt to taste
For the filling (optional):
- Vegetables
- Greens
- Cheese
Directions
- Carefully divide the egg into yolk and white. The yolk should remain intact. Whisk the egg white into a fluffy, stable foam. I did it with a special device, but it can also be done with an ordinary mixer.
- Lubricate the form in which you will bake the egg well with butter. The shape should be small and not very deep. The dia of my mold is 10 cm, and the depth is about 2 cm. And since my mold is not heat-resistant, I wrapped it in foil. Grate the cheese on a fine grater.
Lubricate the form in which you will bake the egg well with butter - Gently pour the cheese into the beaten egg white. The whites are beaten so tightly that the cheese stays on the surface. Use a spoon to stir the egg white with the cheese.
- Put the protein and cheese into the prepared dish. Make a small indentation in the middle and carefully place the yolk there. Season with a little salt.
Put the protein and cheese into the prepared dish - Send the egg and cheese to an oven preheated to 170 degrees for 10 minutes. Serve Orsini eggs for breakfast, with any vegetables, herbs, cheese. Bon Appetit!
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