Cheesy Gochujang Baked Eggs recipe

Name: Cheesy Gochujang Baked Eggs
Total time: 25 min
Yield: 2 servings
Cuisine: Korean-inspired
Ingredients: 4 Eggs; 2 tbsp Gochujang; 80g Creamfields Grated Cheese; 20g Butter; 100ml Milk

A rich, savoury baked egg dish with a gentle chilli kick from gochujang and a creamy, cheesy finish. Perfect with toast for a quick brunch or light dinner.

25 min · Easy · Korean-inspired Jump to method

Ingredients

2 servings

4 Eggs
2 tbsp Gochujang
80g Creamfields Grated Cheese
20g Butter
100ml Milk

Nutrition	Per serving
Calories	414 kcal
Protein	23 g
Carbohydrates	6.5 g
Fat	32 g
Saturated fat	16.5 g
Fibre	0.4 g
Sugar	5.4 g
Sodium	0.9 mg

Why this works

A rich, high-protein baked egg dish that is energy-dense and relatively high in saturated fat and sodium, so best enjoyed in moderation.

High-quality protein. Eggs and cheese provide a good amount of complete protein, supporting satiety and muscle maintenance.

Calcium and B12. Cheese and milk contribute calcium, while eggs and dairy add vitamin B12, both important for bone health and normal blood formation.

Higher salt and saturated fat. Gochujang and cheese contribute sodium, and butter plus cheese raise saturated fat, which may be a concern if eaten regularly.

Method

Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Melt the butter in a small ovenproof frying pan over a medium heat, then stir in the gochujang and milk until smooth and bubbling.
Scatter in most of the grated cheese and stir briefly so it melts into the sauce.
Make two small wells in the sauce and crack the eggs into them.
Sprinkle the remaining grated cheese over the top, then transfer the pan to the oven and bake for 8-10 minutes, until the egg whites are just set and the yolks are still a little soft.
Leave to stand for 2 minutes before serving hot.

Prefer the classic version? Quick Tomato-Baked Eggs

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