Baked Endives with Cream and Cheddar2013-05-20
- Yield : 6 halves
- Servings : 2
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
A simple yet delicious and filling meal (endives have plenty of fibers) that can be had on its own or used as a side.
- Endives, medium, 3
- Cheddar, 100g
- Cooking cream, min. 35% fat, 100ml
- Chicken broth, 1 cup
- Egg, whole, 1
- Salt and pepper to taste
Preheat oven to 350 degrees F (180 degrees C).
Cut the endives length-wise and discard the outer layer if it is brown. Cut away any browned or bruised bits.
In a large pan, bring the chicken broth to boil. You can substitute it with pretty much any other broth or stock.
Add the endives and let them simmer for about 5 minutes.
In the meantime, beat the egg in a small bowl, then incorporate the cream and the grated cheddar. Add salt and pepper to taste.
Remove the endives from the boiling broth and place them on a non-stick oven tray. Don't drain them excessively, as the broth they have absorbed will be useful to get them tender in the oven.
Cover the endives with the egg, cream and cheddar mix.
Bake for about 20 minutes or until the cheddar forms a golden crispy crust. Serve hot.
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This information is per serving.