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

Instructions

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!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.