Swiss Eggs

photo by Baby Kato


- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
3
ingredients
- 1 1⁄2 cups gruyere or 1 1/2 cups swiss cheese
- 6 eggs
- 1⁄2 cup light cream
- 1 1⁄2 teaspoons mustard powder
- 3⁄4 teaspoon salt
- 1 dash cayenne
- 3 tablespoons butter
directions
- Preheat oven to 350 degrees.
- Sprinkle cheese over the bottom of a well buttered 11x7" baking dish.
- Break eggs over cheese (yolks should be intact) so they are evenly spaced throughout the pan.
- Mix cream, mustard, salt and cayenne and pour evenly over the pan.
- Dot with butter.
- Bake for 15 minutes or longer, as needed.
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Reviews
-
I cut this recipe back to 2 eggs since it was just for me and put it in a round small buttered souffle dish. Eggs at 20 minutes had firmed whites and soft set yolk. Easy to get out of the pan- I loosened the edges and slid it onto a plate. If you cook all of them in the larger pan it might be more difficult. There was probably too much butter dots for the top, I would cut that back by about half, and the salt seemed heavy- I'd cut it back too, but that's just me (I try to use less salt and fat). Otherwise this cooked up just fine. Thanks, and made for 2015 Culinary Quest.
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Tweaks
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Version #1 was made as written. For Version #2 I whisked the ingredients together and poured the mixture into buttered ramekins. This version took only 15 minutes to bake whereas #1 took closer to 25 minutes. I switched brown mustard for mustard powder, skipped the salt and substitute paprika for cayenne. Very easy to make and great flavor! Prepared for CQ 2015.
RECIPE SUBMITTED BY
<p>I live in Seattle, but have also lived in the DC area, the Mid-west, California, the South, and New England, as well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>