Baked eggs
2 servings
30 minutes
Baked eggs are a simple yet exquisite dish of Russian cuisine, where the tenderness of eggs combines with the rich flavor of sour cream and the spiciness of black pepper. Historically, baking eggs was a popular cooking method in traditional Russian ovens, where heat evenly cooked the ingredients, creating a soft and airy texture. In this recipe, the eggs are baked in pots using a water bath, which helps retain their juiciness. The finishing touch is a layer of melting Emmental cheese that gives the dish an appetizing crust and rich aroma. This dish is perfect for breakfast or a light dinner and pairs wonderfully with fresh vegetables and rye bread. Its simplicity makes it an excellent choice for those who appreciate classic Russian gastronomy.
1
Boil water. Place a dessert spoon of sour cream in each pot, add salt, pepper, and place in a baking dish. Fill the dish with boiling water (the pots should be half in water) and cook for 15 minutes. Preheat the grill to maximum.
- Sour cream: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
When the eggs are ready, place the pots on a baking sheet. Add the remaining sour cream, sprinkle with grated cheese, and bake under the grill for 2-3 minutes until the cheese starts to bubble. Serve immediately.
- Sour cream: 2 tablespoons
- Emmental cheese: 50 g