Crème Fraîche Baked Eggs #keepitfraiche Vermont Creamery Holiday Giveaway
You’ve been told over and over again that Breakfast is the most important meal of the day. It’s so important that I just capitalized it in the previous sentence! I adore breakfast but I don’t have the opportunity most mornings to slow down and enjoy it. I’m usually running out the door with some overnight oats or a cup of sliced apples and pears.
This is one of those recipes that takes less than five minutes to prepare. The longest part is the time spent in the oven. If you preheat the oven when you wake up, gently stir everything together, crack the eggs and then continue with your morning routine until the oven beeps. You could easily take these baked eggs with you, especially if they are in these cute ramekins or even better, these ramekins with lids!
As soon as they are done: Let them cool a bit, close the lid or place some plastic wrap on top and shove off to work. You can always re-heat them when you get to the office if there is a toaster oven or microwave.
I’ve got a great giveaway for you today. I hope you’re hungry! Vermont Creamery is one of my favorite brands for goat cheese, crème fraîche and cultured butter so I’m extremely excited to be sharing their products with you today. This recipe uses crème fraîche with a splash heavy cream. So if you win, I hope you make these Crème Fraîche Baked Eggs with arugula, swiss chard and lots of goat cheese. If you do end up making this recipe, don’t be shy and feel free to mix it up. Replace the swiss chard with spinach and the goat cheese with cheddar cheese. See how you are feeling. Make it for a week straight replacing one green and cheese flavor each day so you don’t get bored.
- Vermont Creamery product: crème fraîche, vanilla crème fraîche, cultured butter with sea salt & maple, sea salt butter basket, and fresh goat cheese.
- Wooden pie carrier from PieBox
- French taper rolling pin from Vermont FarmTable
- Revel Chocolates (including crème fraîche truffles) from Lake Champlain Chocolates
- Vermont Maple Syrup and Maple Cream from The Syrup Shop
- Camp Icon Card Set from Scout’s Honor Paper
3 runner up prizes of Vermont Creamery product (same as listed above), value $50.00.
How to Enter and Rules:
The Vermont Creamery Keep It Fraîche Giveaway begins November 3, 2014 and ends November 21, 2014 at 11:59 p.m. EST. The promotion is open only to residents of the U.S. The winners will be chosen at random and notified via email. If the winner does not reply within 48 hours of notification, an alternate winner will be chosen. No purchase is necessary and purchasing Vermont Creamery products will not increase your chances of winning.
Disclosure: Vermont Creamery provided me with the Crème Fraîche for this recipe and all of the giveaway items found above. All opinions about how great Vermont Creamery really is, are 100% my own. Some affiliate links are also present in this post. Thank you for supporting Sweet Remedy!
Yield: 4 large bowls
Prep Time: 05 min
Cook Time: 15 min
Total Time: 20 min
1/2 tsp Vermont Creamery crème fraîche
4 Tbsp heavy cream
1 cup arugula, roughly chopped
1 cup swiss chard, roughly chopped
1/2 tsp salt
1/2 tsp pepper
4 Tbsp goat cheese (optional)
Preheat oven to 350 degrees F. Split the swiss chard and arugula between four large ramekins.
In a small bowl, mix together the heavy cream and Vermont Creamery crème fraîche. Divide the mixture into four and pour on top of the swiss chard and arugula, stir gently.
Crack the eggs into the ramekins and sprinkle on salt and pepper. Place on baking sheet and bake for about 15 minutes or until eggs and mixture have firmed up. Top each ramekin with goat cheese and serve.