Baked mascarpone eggs

Baked mascarpone eggs

Total: 40 Min. | Active: 20 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / person: 395 kcal
, Fat: 39 g
, Carbohydrate: 1 g
, Protein: 10 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Mascarpone eggs

250 g Mascarpone
½ dl cream
1 ½ bunches wild garlic, cut into thin slices
½ tsp salt
a little pepper
4 eggs

To bake

4 pinches sea salt
12 caper berries
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Utensils

4 ovenproof dishes, approx. 200 ml each, greased

How it's done

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Mascarpone eggs

Mix the mascarpone, cream and wild garlic, season. Divide the mixture between the prepared ramekins and spread up towards the rim. Crack the eggs one at a time and slide one egg into each ramekin.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180°C. Salt the eggs, top with the caper berries, serve warm.

Good to know
Serve with: Toast and smoked salmon

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