EGGS A LA SUISSE
PREP TIME: 15 MINUTES
COOK TIME: 25-30 MINUTES
MAKES: 4 SERVINGS
2 T butter, melted
1¼ cups Gruyere cheese, divided
¼ t red pepper flakes
¼ t salt
¼ cup heavy cream
1. Preheat oven to 325°F. Spread melted butter into an 8”x8” baking dish.
2. Scatter about ¾ cup cheese over the butter and crack eggs into the dish, taking care that the yolks remain intact.
3. Sprinkle with red pepper flakes and salt. Pour heavy cream over the eggs. Scatter the remaining cheese over the top.
4. Bake for 25-30 minutes or until the egg whites are set and the yolks are cooked to preferred doneness.
Gather ingredients and preheat oven to 325°F.
Pour 2 T melted butter into the bottom of an 8”x8” baking dish.
Tilt the pan to spread the butter around.
Scatter about ¾ cup Gruyere cheese over the butter.
Crack 9 eggs into the dish, taking care that the yolks remain intact.
Sprinkle ¼ t red pepper flakes over the eggs.
Sprinkle ¼ t salt over the eggs.
Pour ¼ cup heavy cream over the eggs.
Scatter remaining ½ cup of Gruyere cheese over the eggs.
Bake for 25-30 minutes until the whites are set and the yolks are cooked to preferred doneness.
I can’t wait to try this! My kind of recipe……simple and delicious!
I must say that I alone ate half that dish for breakfast over several days. It’s beyond YUMMY!
I have never actually used gruyere cheese but me thinks that might be the secret ingredient?? It looks fabulous! Do you serve this at the B&B sometimes?
We haven’t served this yet but might, especially if you come:)
This year is all sold out BUT next year….I’m comin’ to Idaho!! Aprons, cowgirl boots and a couple of friends! I’ve already started the savings!!
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