Baked Eggs with Gruyere

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Weekends and holidays are meant for brunch, and my simple Baked Eggs with Gruyere are delightfully cozy with pasture-raised eggs from Contented Hen. Their high-quality eggs are from free-range hens hatched right on the company’s Midwest farms.

I picked up a dozen of their eggs at Trader Joe’s, and I immediately knew they would come in handy for this simple dish. I liked this dish, also known as Shirred Eggs, because you don’t really have to do much mixing, stirring or even fussing with anything. It’s a series of simple dump-into-a-ramekin steps that results in a warm, runny yolk that’s perfectly paired with toast for dipping up the goodness.

5 from 3 votes

Baked Eggs with Gruyere

Weekends and holidays are meant for brunch, and my simple Baked Eggs with Gruyere are delightfully cozy with pasture-raised eggs. Serve this with toast for dipping those creamy, golden yolks.
Prep Time: 5 minutes
Cook Time: 12 minutes
Servings: 2
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Ingredients 

  • 2 tablespoons butter
  • 4 Contented Hen eggs
  • ¼ cup heavy cream
  • ¼ cup shredded gruyere
  • Sea salt
  • Cracked black pepper
  • Fresh chives, diced
  • Water

Instructions 

  • Preheat oven to 400 degrees F. While oven is preheating, bring a small saucepan of water to a boil.
  • Use butter to generously coat the inside of four 8-ounce ramekins. Crack an egg into each greased ramekin.
  • Add 1 tablespoon heavy cream to each ramekin. Season each with sea salt and cracked black pepper. Sprinkle each with a pinch of chopped chives and about 1 tablespoon fresh-shredded gruyere.
  • Gently place the ramekins into a glass baking dish. Carefully pour boiling water into the larger baking dish until water reaches halfway up the ramekins.
  • Place in the preheated oven and cook for 12 to 16 minutes, until eggs are cooked to your liking. I prefer the lower end of the timeframe, at which point the eggs should have a runny yolk and just-firm white.

Notes

Alternatively, you can bake without the water bath – just place the ramekins directly on the oven rack or a baking sheet. I find the steam from a water bath adds a little fluff to the egg whites.
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Reed Dunn

Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.

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