Description
- These Cheesy Baked Egg Crêpes feature a perfectly baked egg, melting Gruyère, and fresh spinach inside a crêpe, topped with avocado and herbs. Easy to make in 25 minutes.
Ingredients
Scale
- 4 crêpes
- 1 cup shredded Gruyère cheese
- 1 cup fresh spinach, roughly chopped
- 2 tablespoons salted butter, sliced into 4 pats
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 eggs
- 4 slices thin charcuterie
- 1 avocado, sliced
- ¼ cup fresh dill, roughly chopped
- ¼ cup fresh basil, roughly chopped
- 2 tablespoons fresh chives, chopped
- 1 pinch crushed red pepper flakes
- Olive oil, for greasing and drizzling
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a baking sheet.
- Lay crêpes flat on sheet. Sprinkle with Gruyère and spinach. Top with butter slice, salt, and pepper.
- Add one slice charcuterie to each crêpe, then crack an egg into the center. Fold crêpe edges toward middle to form a square, leaving yolk exposed.
- Bake for 10 to 12 minutes, or until eggs are set to your liking and crêpes are golden.
- Remove from oven. Top each crêpe with dill, basil, and chives. Drizzle with olive oil, finish with red pepper flakes and extra salt if needed. Add avocado slices to each serving.
Notes
- Swap Gruyère for Fontina, Comté, or white cheddar if preferred.
- Add sautéed mushrooms, shallots, or caramelized onions for depth.
- For crispier edges, broil briefly at the end (1–2 minutes), keeping an eye on the egg yolk.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baked, Assembly
- Cuisine: French, European, American
Nutrition
- Serving Size: 1 Filled Crêpe
- Calories: ~490 kcal
- Sugar: ~2.2 g
- Sodium: ~537 mg
- Fat: ~28.5 g
- Saturated Fat: ~10.3 g
- Unsaturated Fat: ~11.7 g
- Trans Fat: ~0.55 g
- Carbohydrates: ~16 g
- Fiber: ~3.2 g
- Protein: ~20 g
- Cholesterol: ~259 mg
Keywords: cheesy baked egg crêpes, baked eggs, breakfast crêpes, brunch recipe, easy crêpes, savory crêpes, quick breakfast, charcuterie crêpes