Baked Mustard Eggs
These mustard eggs skip the classic saucepan and head straight into the oven instead. A creamy mustard-and-cream base with melted Gouda makes the perfect bed for gently baked eggs. It comes together in just a few minutes, making it a great quick supper for busy weeknights. A scattering of fresh marjoram adds an aromatic finish that ties the whole bake together.
Ingredients
- 150 g Gouda, grated
- 20 g margarine
- 200 g double cream
- 2 tbsp mustard, medium-hot
- salt
- 6 eggs
- 2 sprigs marjoram, fresh
- milk, optional, to loosen the sauce
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 680 kcal | 1,360 kcal |
| Carbohydrates | 5 g | 10 g |
| Protein | 36 g | 72 g |
| Fat | 57 g | 114 g |
| of which sugar | 3 g | 6 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Preheat the oven to 180C (fan 160C).
- Grease an ovenproof dish with the margarine, then scatter it evenly with 2 tbsp of the grated Gouda.
- In a bowl, whisk together the double cream, 4 tbsp Gouda, the mustard and a little salt until well combined. If you prefer a thinner sauce, loosen it with a splash of milk.
- Pour the mustard-cream mixture evenly into the prepared dish.
- Crack the eggs one at a time and gently slide them onto the mixture, keeping the yolks intact.
- Scatter the remaining Gouda evenly over the eggs. Pick the marjoram leaves from the stems and scatter them over the top as well.
- Slide the dish into the preheated oven and bake the mustard eggs for 30 minutes, until the whites are set and the cheese is melted and golden.
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Nutrition facts per serving (estimate)
| Calories | 680 kcal |
|---|---|
| Carbohydrates | 5 g |
| Protein | 36 g |
| Fat | 57 g |
| Fibre | 0 g |
| of which sugar | 3 g |
Frequently asked questions
Can I use butter instead of margarine?
Yes, butter works just as well and gives the dish a slightly richer flavour.
How do I know when the mustard eggs are done?
The whites should be fully set and the cheese melted and golden. After 30 minutes at 180C (fan 160C) this is usually the case.
Can I prepare this ahead of time?
You can whisk the mustard-cream mixture in advance, but it's best to crack and add the eggs just before baking.
What goes well with baked mustard eggs?
They're lovely on their own, but also pair beautifully with a fresh green salad or some steamed vegetables.
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