Sunny-Side-Up Eggs with Bresse Bleu Recipe
Sunny-Side-Up Eggs with Bresse Bleu
Total time: 15 to 30 minutes

Preparation time: 5 minutes
Cooking time: 12 minutes

Difficulty: Easy
Chef's Note

A lovely and delicious pairing of vegetables and cheese.

Hints and tips:
*You can replace the cardoon with Swiss chard or thin slices of fennel.

You can also make a very similar dish using white mushrooms, lightly seasoned with parsley.

For 4 servings

- 1 Bresse Bleu cheese (250 g / 9 oz.) or other soft blue cheese
- 4 large farm eggs
- 1/2 cardoon
- 1 Tbsp. lemon juice
- 20 g (4 tsp.) butter
- salt and freshly ground pepper
  1. Cut the base off the cardoon, remove the leaves and remove any stringy parts, if necessary. Wash and cut into 4 cm (1 1/2") lengths. Cook for 5 minutes in boiling salted water with a little lemon juice, then drain thoroughly.
  2. Preheat the oven to 180° C (350° F). Divide the cardoons among 4 little cocottes (small lidded casseroles).
  3. Cut half the Bresse Bleu cheese into small cubes and sprinkle over the cardoons.
  4. Melt the butter in a skillet over low heat. Crack the eggs into the pan cook for 1 to 2 minutes. The whites should be set, but the yolks almost raw.
  5. Place the sunny-side-up eggs into the cocottes or ramekins. Top with the sliced remaining cheese, avoiding the yolks. Season with pepper and cover the cocottes with their lids. Cook in the oven for 6 minutes.
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up
***** CODE PUB = PUB_G *****