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.
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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.
Baked Eggs with Gruyere
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
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