Main Course
Baked Egg Crêpes with Prosciutto & Gruyère Cheese
Ingredients
- 4 crepes
- 100 g Gruyère cheese
- 80 g fresh spinach roughly chopped
- 2 tbsp butter
- 4 eggs
- 4 slices thin prosciutto
- 1 avocado sliced
- 1 tbsp fresh dill
- 1 tbsp fresh basil
- 1 pinch red chilli flakes
- Sea salt & black pepper
Method
- Preheat the oven to 180℃. Grease a baking sheet with olive oil or butter.
- Place the crepes on the prepared baking sheet.
- Evenly sprinkle each crepe with cheese and spinach.
- Add a slice of butter and season with salt and pepper.
- Add the prosciutto and then crack an egg into the centre of each crepe. Fold the edges of the crepe up towards the centre to enclose the fillings.
- Transfer to the oven and bake for 10-12 minutes or until the eggs are set. Remove from the oven and top with dill, basil, and chives.
- Drizzle each lightly with olive oil and season with pepper flakes and salt.
- Add avocado to each.
- Enjoy!
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