Baked Egg Appetizer
When I want to prepare something quick for breakfast or a platter of warm snacks, this baked egg recipe is the first that comes to mind. It's different from classic boiled or fried eggs, and you don't need many ingredients. I've made it in muffin tins and savarin molds, depending on what I have on hand – it turns out well in either. I often adapt the filling based on what I find in the fridge.
Quick Info
Total time: about 35-40 minutes
Preparation time: 15-20 minutes
Baking time: 15-20 minutes (at 175°C)
Servings: 4 individual appetizers (from 4 eggs)
Difficulty: easy
Recipe type: warm appetizer, quick snack
Ingredients
100 g flour
25 ml oil
25 ml water
1/2 teaspoon salt
4 eggs
cheese or cheese (to preference)
salami, diced
Preparation Method
1. In a bowl, combine the flour, salt, water, and oil. Mix by hand or with a spoon until the dough starts to come together.
2. Knead until you obtain a smooth dough that doesn't stick to your hands. If it seems too dry, add a splash of water; if it's too sticky, add a bit of flour, but generally, these amounts are sufficient.
3. Roll out the dough on a surface with a rolling pin until it becomes a thin sheet. Using a glass or a round mold, cut out discs about the size of the muffin tin I'm using. The dough is easy to handle, and there's no need to let it rest.
4. Line the muffin tins with the dough discs, pressing gently to take shape. I don't grease the molds beforehand; the oiled dough is sticky enough.
5. Place a few cubes of cheese or cheese in each mold, along with diced salami. I don't overload them to leave room for the egg.
6. Carefully crack an egg into each mold, trying not to break the yolk. If it does break, it won't affect the taste, just the appearance.
7. Place the molds in the oven at 175°C on the middle rack. I leave them until the egg whites are set, usually taking between 15 and 20 minutes. I check occasionally to ensure the edges of the dough don't brown too much.
8. Remove the molds from the oven, let them cool for 2-3 minutes, then carefully remove each appetizer. I make sure the dough is baked through, not just the egg.
Why I make this recipe often
It's the kind of appetizer you can make with almost anything you have at home, without hassle. I find it useful when I have leftover cheeses or cold cuts. Plus, it looks good on a platter and can be served warm or at room temperature. It's great for busy mornings or when I have guests.
Tips and Variations
Tips
Don't roll the dough too thin, so it doesn't break when I remove it from the mold.
For the filling, I avoid too watery ingredients to prevent the dough from getting soggy while baking.
When cracking the eggs, I put them directly into the mold without beating or mixing them.
For even baking, I use the top-bottom heating function if I have it in the oven.
Substitutions
You can use any kind of cheese – feta, emmental, mozzarella, whatever you have on hand.
Salami can be replaced with ham, bacon, or even leftover roast if you have it in the fridge.
For a vegetarian version, omit the meat and add some finely chopped vegetables (bell peppers, green onions).
Variations
You can add chopped herbs (dill, parsley, basil) on top before baking.
Instead of round discs, if I don't have a special mold, I cut squares of dough and adapt them to the shape.
On days when I want something heartier, I sprinkle a little grated cheese over the egg before baking.
Serving Ideas
I serve them plain, as a warm appetizer or on a brunch platter.
They pair well with a green salad or some fresh vegetables.
They can be packed for a snack at work if completely cooled.
Frequently Asked Questions
1. Can I use store-bought dough instead of homemade?
The dough in the recipe is very simple and quick, but if you have tart sheets or even puff pastry at home, you can try. The taste will be slightly different, but it works.
2. If the yolk breaks, what can I do?
It's not a major issue; it just won't have the same appearance. The taste remains the same, just a slightly more homogenous texture.
3. How do I know if the dough at the bottom is fully baked?
Gently lift the edges of the appetizer with a fork or check by touch. If it feels crispy and isn't wet, then it is baked.
4. Can I use only cheese without salami?
Yes, the recipe works without meat. The combination with just cheese or hard cheese is very good.
5. Can I make multiple servings at once?
The recipe can be doubled or tripled while keeping the proportions for the dough and filling. If you have enough molds, no additional adjustments are needed.
Nutritional Values
Approximately, for one appetizer (from one egg, one portion of dough, and moderate filling):
Calories: approx. 180-220 kcal
Protein: 9-12 g
Carbohydrates: 13-16 g
Fats: 9-13 g
Values may vary depending on the type of cheese, salami, or other additions. These are approximate calculations.
Storage and Reheating
These appetizers are best enjoyed freshly baked. If leftovers remain, they can be stored in the refrigerator for up to 24 hours in covered containers. For reheating, I use the oven or air fryer, not the microwave, to avoid soggy dough. However, the texture won't be as crispy as at the beginning.
When I want to prepare something quick for breakfast or a platter of warm snacks, this baked egg recipe is the first that comes to mind. It's different from classic boiled or fried eggs, and you don't need many ingredients. I've made it in muffin tins and savarin molds, depending on what I have on hand – it turns out well in either. I often adapt the filling based on what I find in the fridge.
Quick Info
Total time: about 35-40 minutes
Preparation time: 15-20 minutes
Baking time: 15-20 minutes (at 175°C)
Servings: 4 individual appetizers (from 4 eggs)
Difficulty: easy
Recipe type: warm appetizer, quick snack
Ingredients
100 g flour
25 ml oil
25 ml water
1/2 teaspoon salt
4 eggs
cheese or cheese (to preference)
salami, diced
Preparation Method
1. In a bowl, combine the flour, salt, water, and oil. Mix by hand or with a spoon until the dough starts to come together.
2. Knead until you obtain a smooth dough that doesn't stick to your hands. If it seems too dry, add a splash of water; if it's too sticky, add a bit of flour, but generally, these amounts are sufficient.
3. Roll out the dough on a surface with a rolling pin until it becomes a thin sheet. Using a glass or a round mold, cut out discs about the size of the muffin tin I'm using. The dough is easy to handle, and there's no need to let it rest.
4. Line the muffin tins with the dough discs, pressing gently to take shape. I don't grease the molds beforehand; the oiled dough is sticky enough.
5. Place a few cubes of cheese or cheese in each mold, along with diced salami. I don't overload them to leave room for the egg.
6. Carefully crack an egg into each mold, trying not to break the yolk. If it does break, it won't affect the taste, just the appearance.
7. Place the molds in the oven at 175°C on the middle rack. I leave them until the egg whites are set, usually taking between 15 and 20 minutes. I check occasionally to ensure the edges of the dough don't brown too much.
8. Remove the molds from the oven, let them cool for 2-3 minutes, then carefully remove each appetizer. I make sure the dough is baked through, not just the egg.
Why I make this recipe often
It's the kind of appetizer you can make with almost anything you have at home, without hassle. I find it useful when I have leftover cheeses or cold cuts. Plus, it looks good on a platter and can be served warm or at room temperature. It's great for busy mornings or when I have guests.
Tips and Variations
Tips
Don't roll the dough too thin, so it doesn't break when I remove it from the mold.
For the filling, I avoid too watery ingredients to prevent the dough from getting soggy while baking.
When cracking the eggs, I put them directly into the mold without beating or mixing them.
For even baking, I use the top-bottom heating function if I have it in the oven.
Substitutions
You can use any kind of cheese – feta, emmental, mozzarella, whatever you have on hand.
Salami can be replaced with ham, bacon, or even leftover roast if you have it in the fridge.
For a vegetarian version, omit the meat and add some finely chopped vegetables (bell peppers, green onions).
Variations
You can add chopped herbs (dill, parsley, basil) on top before baking.
Instead of round discs, if I don't have a special mold, I cut squares of dough and adapt them to the shape.
On days when I want something heartier, I sprinkle a little grated cheese over the egg before baking.
Serving Ideas
I serve them plain, as a warm appetizer or on a brunch platter.
They pair well with a green salad or some fresh vegetables.
They can be packed for a snack at work if completely cooled.
Frequently Asked Questions
1. Can I use store-bought dough instead of homemade?
The dough in the recipe is very simple and quick, but if you have tart sheets or even puff pastry at home, you can try. The taste will be slightly different, but it works.
2. If the yolk breaks, what can I do?
It's not a major issue; it just won't have the same appearance. The taste remains the same, just a slightly more homogenous texture.
3. How do I know if the dough at the bottom is fully baked?
Gently lift the edges of the appetizer with a fork or check by touch. If it feels crispy and isn't wet, then it is baked.
4. Can I use only cheese without salami?
Yes, the recipe works without meat. The combination with just cheese or hard cheese is very good.
5. Can I make multiple servings at once?
The recipe can be doubled or tripled while keeping the proportions for the dough and filling. If you have enough molds, no additional adjustments are needed.
Nutritional Values
Approximately, for one appetizer (from one egg, one portion of dough, and moderate filling):
Calories: approx. 180-220 kcal
Protein: 9-12 g
Carbohydrates: 13-16 g
Fats: 9-13 g
Values may vary depending on the type of cheese, salami, or other additions. These are approximate calculations.
Storage and Reheating
These appetizers are best enjoyed freshly baked. If leftovers remain, they can be stored in the refrigerator for up to 24 hours in covered containers. For reheating, I use the oven or air fryer, not the microwave, to avoid soggy dough. However, the texture won't be as crispy as at the beginning.