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.
Servings: 2
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.