Welsh Eggs
Elevate your brunch game with this rich and indulgent Welsh Eggs recipe! A classic comfort food with a twist, this dish features perfectly hard-boiled eggs bathed in a velvety cheddar cheese sauce, infused with the tang of Dijon mustard and a hint of paprika for added depth. Baked to golden perfection, the lightly bubbling cheese sauce cloaks each egg in creamy decadence, making it an irresistible centerpiece for any meal. Ready in just 40 minutes, Welsh Eggs are ideal for serving with crusty toasted bread or as a vibrant addition to your dining table. Garnish with fresh parsley for a touch of color, and enjoy this hearty, easy-to-make dish that combines simplicity with gourmet flair. Perfect for brunch gatherings, holiday meals, or a comforting weeknight dinner, this recipe delivers unforgettable flavor with minimal effort.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 200 grams sharp cheddar cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 250 milliliters whole milk
- 1.5 teaspoons Dijon mustard
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons paprika
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Place the eggs in a medium saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook the eggs for 10 minutes.
Remove the eggs from the hot water and transfer to a bowl of ice water. Let them cool for 5 minutes, then peel the eggs and set them aside.
Preheat your oven to 375°F (190°C).
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to form a roux, ensuring it doesn't brown.
Gradually add the milk to the roux, whisking continuously to avoid lumps. Cook the mixture for 2-3 minutes until thickened and smooth.
Reduce the heat to low and stir in the cheddar cheese. Continue stirring until the cheese is completely melted and the sauce is smooth.
Add the Dijon mustard, salt, black pepper, and paprika to the cheese sauce. Mix well, then remove from heat.
Cut the peeled hard-boiled eggs in half lengthwise and arrange them in a single layer in a greased baking dish.
Pour the cheese sauce evenly over the eggs, ensuring each egg is fully coated.
Place the baking dish in the preheated oven and bake for 10-12 minutes, or until the cheese sauce is bubbling and lightly golden on top.
Remove the baking dish from the oven and let it cool for a few minutes. Optionally, garnish with chopped fresh parsley before serving.
Serve warm as a standalone dish or with toasted bread. Enjoy your Welsh Eggs!
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 741 mg | 32% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 4.1 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 472 mg | 36% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 207 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
