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Cheesy Baked Eggs in Crepes

Cheesy Baked Eggs have become a beloved dish of King Charles, and I’m excited to share my own take on a recipe he released during the lockdown. This dish is not only easy to prepare but also perfect for serving to a crowd, making it a deliciously satisfying option for any occasion.

Baked Eggs in a Crepe with Cheese

The Breakfast Club

This quick and easy recipe can be doubled as needed, and is a great option for brunches. You can start from scratch with this perfectly simple pancake recipe, or you can use store-bought. For our friends across the pond, please note – you might know these as crepes.  

So, if you’re preparing brunch for a crowd, or enjoying a lazy solo Sunday in your pjs – you’re sorted! Simply prepare as many cheesy crepes as you need on a large tray, then bake as directed. 

Royalties

Full disclosure: this is a collaboration with Clarence Court eggs, which I used to make these cheesy baked eggs. The reason? It’s really quite simple – quality and taste. Don’t take my word for it – try them for yourself. You’ll recognise them by the Clarence Court crown – a hallmark of quality that assures you of the finest free range eggs with deliciously golden yolks and an exceptional taste. The Clarence Court crown replaces the lion stamp of other free-range eggs and are perfectly safe to enjoy runny.

In a word: scrumptious!

Clarence Court eggs also have some gorgeous recipes for you to egg-splore.

With a Little Help From Your Friends

No doubt about it: food brings people together. And things get a whole lot more fun when everyone gets involved and can customise theirs, according to their tastes and preferences.  

That’s something these cheesy baked eggs are absolutely ideal for. Don’t like spinach? Leave it out. Love Regina pizza – add some ham and mushroom to yours. Vegetarian? Leave out the charcuterie and load it up with yummy veggies of your choice.

Easy Peasy and Oh So Cheesy

This dish is also super easy and requires minimal prep. So, it’s an excellent choice if you’re having a coronation party. 

And, to make things easier, my pro tip would be to use individual baking paper squares and assemble directly onto these. That way you can easily transfer them to the large baking tray and bake together, without worrying about sticky crepes or making a mess.

Easy Brunch Crepe Recipe
Easy Baked Egg Crepe with Cheese

Hard to Beat

Eggs are incredibly nutritious. They’re loaded with nutrients like Vitamin A, vitamin B2, B5, B6, B12, Folate, Phosphate, Selenium, Vitamin D, E, Zinc and Calcium. They’re a good source of complete protein, containing all the essential amino acids and fat, and while they contain cholesterol, it doesn’t necessarily affect blood cholestrol levels.

Eggs also contain choline which is necessary for brain health, along with powerful antioxidants lutein and zeaxanthin – which helps prevents the eyes from macular degeneration.

Sweet Dreams Are Made of Cheese

And what makes these cheesy baked egg crepes utterly egg-ceptional is the combination of soft and hard cheeses. I’ve used brie, as it is easy to find but you can use any soft British cheese like Kidderton Ash, Tunworth or Golden Cenarth. Camembert, Ricotta or cream cheese can work well here too . For your firmer cheese I love Cornish mature cheddar or Red Leicester, with its slightly sweet, nutty taste. The firmer cheese does double duty in this recipe, gently covering the yolk, and protecting it from the harsh heat while the crepe is baked.

Rate This Cheesy Baked Egg Crepe Recipe

Did you try out my cheesy baked egg crepe recipe? If so, I’d love to hear your take on it.  Please leave me a comment – tell us what you found appealing and whether you found it easy to make. I’d also really appreciate it if you could leave me a rating. 

Please share the recipe with your friends and followers too!

Remember to tag your photo with #theculinarycartel on Instagram so we can see what you come up with.

And you can also view the recipe video

Frequently Asked Questions

Can I make this gluten-free?

This recipe could be made gluten free, provided you use gluten-free crepes. 

Is this recipe suitable for vegetarians?

For a vegetarian option simply leave out the charcuterie, and make sure all your cheese is vegetarian friendly.  For other alternatives, check out our vegetarian recipes.

Can I leave out the dairy?

For those who avoid dairy, you can use oat cream instead of double cream in this recipe. Similarly, the cheese can be substituted with a non dairy/ vegan alternative. Note that since the grated cheese helps to prevent the yolk from drying out during cooking, it’s important to ensure that your vegan substitutes also cover and protect the yolk while cooking to achieve a soft and jammy texture.

Baked Eggs Crepe with Charcuterie
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Baked Eggs in a Crepe with Cheese

Cheesy Baked Eggs in Crepes


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  • Author: Jess Bunn
  • Total Time: 20 Mins

Description

Cheesy Baked Eggs are a beloved dish of King Charles, and I’m excited to share my own take on a recipe he released during the lockdown. This dish is not only easy to prepare but also perfect for serving a crowd, making it a deliciously satisfying option for any occasion.


Ingredients

Per Cheesy Stuffed Crepe

  • 1 Large crepe or buckwheat galette, shop-bought or homemade
  • 60g/ Large handful rainbow chard or baby spinach
  • 20g / 4-5 Sundried tomatoes or a small handful of cherry tomatoes
  • 30g Soft cheese
  • 12 Slices charcuterie (optional, omit if vegetarian)
  • 1 Clarence Court egg
  • 30g Firm local cheese like Cornish mature cheddar, Red Leicester or similar
  • 30ml Double cream

Instructions

  1. Start by preparing your pancakes*/crepes, if cooking them from scratch.
  2. Prepare your spinach by removing the stalks, thinly slicing these, and then roughly chopping the spinach leaves. If you’re using baby spinach you can skip this step and go straight to cooking.
  3. Halve your sundried tomatoes or cherry tomatoes.
  4. Place a frying pan on a medium heat, add a drizzle of olive oil, and then your spinach stems. Sauté until just soft then toss in the leaves. Continue to sauté until the spinach is wilted. Season to taste then remove from the pan.
  5. Place your crepe into the centre of a baking sheet. Arrange the spinach in the centre, leaving a well in the middle to nestle in the egg. Dot your soft cheese, sundried tomato, and charcuterie around the spinach, then crack your egg gently into the centre.
  6. Fold in the edges of the crepe to form a square, and secure the filling. Ensure that there’s some overlap on your crepe edges so the cream and filling doesn’t ooze out.
  7. Scatter your firm grated cheese over the egg then gently pour the double cream over the egg and yolk.
  8. Preheat your oven or air fryer and cook your cheesy baked egg crepe as directed.
    If cooking for a crowd, prepare as many cheesy crepes as you require on a square of baking paper, adjusting the recipe quantity as needed. Fillings can even be customized to your guests’ preferences! Use the baking paper easily transfer the finished stuffed crepes onto a large baking sheet. Bake as directed below
    In The Air fryer: Preheat to 170°C/ 302°F. Once hot, place the baking tray into the air fryer basket. Close the basket and cook your crepe for 8 minutes (soft yolk) or up to 10 minutes for a firmer yolk. Once the air fryer is done cooking, rest the crepe in the warm basket for 2 minutes to complete the cooking.
    In The Oven: Preheat to 180°C/ 356°F. Once hot, place the baking tray into the oven. Cook your crepe for 8 minutes (soft yolk) or up to 10/11 minutes for a firmer yolk. Once the time is up, remove the crepe from the oven and allow to sit for 2 minutes before serving.
  9. Serve immediately.

 

Notes

For our American audience, in this instance the pancakes I’m referring to are also known as crepes.

  • Prep Time: 8
  • Cook Time: 12
  • Category: Breakfast
  • Method: Air fryer

Nutrition

  • Calories: 673.73kcal
  • Sugar: 22.6g
  • Sodium: 863.44mg
  • Fat: 47.18g
  • Saturated Fat: 24.16g
  • Unsaturated Fat: 9.47g
  • Trans Fat: 1.15g
  • Carbohydrates: 35.97g
  • Fiber: 4.11g
  • Protein: 25.48g
  • Cholesterol: 287.32mg
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