Preview

Mini egg casserole, caramelized onion, old cheddar, mix greens and maple dressing

APPETIZERS, Cheese

Egg cooked slowly in a small ramekin garnished with old cheddar and caramelized onions, served with mixed greens seasoned with a maple dressing.

Note

You can vary the filling of your egg casseroles by adding diced tomatoes, ham or wilted spinach for example.

Ingredients

Recipe for 4 persons

For the mini egg casseroles

4 Unit(s)

Egg

2 Unit(s)

Red onion

120 Gr

Old cheddar

0.50 Bunch(es)

Chives

For the mesclun with maple dressing

15 Ml

Apple cider vinegar

5 Ml

Dijon mustard

15 Ml

Maple syrup

30 Ml

Vegetable oil

4 Handful(s)

Mixed greens

Preparation time: 30 min

Preheat your four at 350 °F

General preparation

Chop the red onion. Chop the chives. Use a peeler to obtain parmesan shavings.
Mini egg casserole preparation

In a hot nonstick skillet, drizzle with olive oil and place a knob of butter and fry the onion. Salt and pepper and cook over medium heat until onions are caramelized. In two small ramekins, place a few caramelized onions and a little cheddar. Crack an egg into each ramekins. Season with salt and pepper then place the ramekins in a dish half filled with hot water. Bake for 10 to 12 minutes in the oven. Set aside.
Maple dressing preparation

In a separate bowl, combine the vinegar, mustard and maple syrup. While whisking stir in the vegetable oil. Season with salt and pepper.
To serve
Season the mixed greens with the maple vinaigrette and serve a portion on each plate. Place a mini egg casserole next to the mixed greens and garnish with chives.