Cheesy Baked Egg Crepes with Spring Herbs and Avocado
Ingredients
- 4 crepes
- 1 cup shredded Gruyère cheese
- 1 cup fresh spinach, roughly chopped
- 2 tablespoons salted butter, thinly sliced into 4 pats
- kosher salt and pepper
- 4 eggs
- 4 slices thin prosciutto
- 1 avocado, sliced
- 1/4 cup fresh dill, roughly chopped
- 1/4 cup fresh basil, roughly chopped
- 2 tablespoons fresh chives, chopped
- 1 pinch crushed red pepper flakes
Instructions
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