Egg Roquefort

Ingredients:

• 4 large eggs
• 100g Roquefort cheese, crumbled
• 2 tablespoons (30g) unsalted butter
• 2 tablespoons (30ml) heavy cream
• Freshly ground black pepper, to taste
• Pinch of salt, to taste
• 1 tablespoon (15ml) extra virgin olive oil
• 1 small baguette or crusty French bread, sliced
• 1 tablespoon (5g) fresh chives, finely chopped (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a small saucepan, melt the butter over low heat. Add the crumbled Roquefort cheese and heavy cream. Stir continuously until the cheese is fully melted and the mixture is smooth. Remove from heat and set aside.
3. In a large bowl, beat the eggs with a pinch of salt and freshly ground black pepper until well combined.
4. Warm a non-stick skillet over medium heat and add the olive oil. Once hot, pour in the beaten eggs.
5. Gently scramble the eggs, stirring constantly with a spatula until they begin to set but are still slightly runny.
6. Pour the Roquefort mixture over the eggs and gently fold together until just combined. Remove from heat to avoid overcooking.
7. Transfer the egg mixture to oven-safe ramekins or small baking dishes.
8. Place the ramekins on a baking tray and bake in the preheated oven for about 5 minutes, or until the eggs are just set and slightly puffed.
9. Remove from the oven and let cool slightly before serving.
10. Serve warm with sliced baguette or crusty French bread for dipping. Garnish with fresh chopped chives, if desired.

Notes:

For best results, use fresh and high-quality Roquefort cheese. This dish is best enjoyed immediately after cooking to appreciate the creamy texture. You can substitute Roquefort with another blue cheese if needed. Leftovers can be stored in the refrigerator for up to 2 days and gently reheated before serving.