Herbed Asiago Egg In Fluted Crepe Cups

Filed under: Breakfast, Breakfast - Egg Dishes, Brunch.

What a delightful brunch recipe. A real show stopper!

8 Tbsp. Asiago cheese
4 tsp chopped mixed herb, such as oregano, marjoram, basil & savory (or 1 tsp dried Italian herb seasoning)
8 eggs
Salt & pepper to taste
8 tsp. heavy cream

To Make Baked-Egg Filling:
Preheat oven to 400 degrees. Generously spray eight (2 1/2 inch) nonstick muffin cups with nonstick coating. Line each cup with a crepe, allowing sides to flute naturally in folds.
Spoon 1 Tbsp. cheese and a sprinkling of 1/2 tsp. of herbs into bottom of each cup.
Break an egg into a custard cup, then slip egg into a crepe cup over cheese mixture. Repeat with remaining seven eggs to fill all the crepe cups.
Season eggs with salt and pepper.
Drizzle each egg with 1 tsp. cream.
Place muffin pan on baking sheet. Bake at 400 degrees for 20 minutes until desired color.
Tent with foil during last part of cooking time if crepes start to over brown on edges.
To Serve, run a narrow spatula around edges of crepe cups to loosen, then carefully lift hot crepe cup out of pan using same spatula.

Recipe Summary:
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes

Other recipes by Andon-Reid Inn Bed and Breakfast:
Andon-reid Trail Mix Cookies
Molasses Crinkles
Crunchie Buckeyes
Sour Cream Cinnamon Apple Bars
Rachel's Tender Meltaways
Cherry Date Sparkle Bars
Chocolate Crunch Bars
Holiday Mulled Wine
Firey Chipolte Beans

Recipe Provided By:
Andon-Reid Inn Bed and Breakfast
Waynesville, NC

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Waynesville Bed and Breakfast Inns