COOK'S CLASS

EGGS IN CROUSTADE WITH FETA

Creamy eggs baked in crisp, individual bread cases with feta, wholegrain mustard, watercress and chives make a breakfast or brunch dish that looks and tastes utterly luscious.

Croustade is the French term for a savoury case made from pastry or hollowed bread. Our simple method uses slices of white bread cut into circles and triangles to line small ramekins.

The bread cases and feta can be assembled in advance if desired. Add the filling ingredients just before baking. Serve the eggs in croustade freshly made and piping hot with ham or spears of asparagus to dip into the bright yolks.

INGREDIENTS: 
8 slices bread
2-3 tablespoons melted butter
16 narrow slices feta
4 large eggs
few small sprigs watercress
3 teaspoons finely chopped chives
3 teaspoons wholegrain mustard
125 ml (½ cup) thickened cream
sea salt and freshly ground black pepper
(Serves 4)

You will need: 4 small (1 cup) oven proof ramekins, cook's knife, bread board, basting brush, small bowl, spoon

STAGE 1:
The better the bread you use, the better the result. White toast slice bread from the supermarket is fine but a good crusty loaf from a bakery will lend greater texture and flavour to this dish.

Use a basting brush to coat the bread evenly with butter, making sure you cover the edges.

If you are a perfectionist, when baking the eggs you may wish to cover the tops of the triangles with aluminum foil to keep them perfectly golden brown. 

 

STAGE 2:
Preheat oven to 180°C. 
Cut four rounds of bread to fit the base of each ramekin. Slice remaining bread into triangles (leave crusts on for a crunchier croustade).

Brush bread with melted butter and use to line each ramekin (Grease ramekins too if they're prone to sticking).

Arrange feta slices at intervals around the triangles.

 

STAGE 3:
Carefully crack one egg into each bread case without breaking the yolk. 
Sprinkle watercress and chives around each egg.

Store eggs in the refrigerator and allow them to come to room temperature before using (cold eggs will take longer to cook).
Use extra-large eggs and preferable free range as they have brighter yolks.

An alternative to chives is finely sliced spring onion tops. For a change of flavour try tarragon (fresh or dried).

STAGE 4:
Blend mustard into cream with salt and pepper and spoon over eggs. Bake for 15 minutes or until light golden brown on top. 

Pecorino (hard, sheep's milk cheese), gruyère, proscuitto (thinly sliced Italian ham) or smoked salmon can be used instead of feta in this dish.

Blanched spinach is a good alternative to watercress and if you have a sorrel plant, use a few sprigs. Both of these should be placed on the bread base before the eggs are added.

For another flavour change add a teaspoon or two of tomatoes that have been chopped and cooked in a dash of olive oil. Spoon onto bread bases then add eggs and cream and sprinkle with dried chilli flakes.