Swiss Eggs

Submitted by alvinakatz

"Cheese and eggs. What's not to like? Good for breakfast, lunch or supper."

 

• 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

1. Preheat oven to 350 degrees.
2. Sprinkle cheese over the bottom of a well buttered 11x7" baking dish.
3. Break eggs over cheese (yolks should be intact) so they are evenly spaced throughout the pan.
4. Mix cream, mustard, salt and cayenne and pour evenly over the pan.
5. Dot with butter.
6. Bake for 15 minutes or longer, as needed.

Reviews

[Random Rachel]

This was a great, easy breakfast. I made a ingle serving (1/3 recipe) in a ramekin, and it took 15 minutes for the eggs to set. I also added a little more salt and some regular pepper. For Culinary Quest Munching Minions :)

 

[Baby Kato]

Thank you for sharing this lovely recipe. It was quick and easy to make and the eggs tasted great. Really enjoyed the flavor and the textures. I had to cook it for 25 minutes. Made for CQ2 - Family Picks

 

[Dienia B.]

mr picky loved these they are easy cherry bombers

 

[LifeIsGood]

I made this for my son this morning and he really enjoyed it. 20 minutes seemed to be the right amount of time. The melted cheese was wonderful. Next time, I would cut back a little on the salt and mustard. Made for Culinart Quest 2015 - Switzerland.

 

[PalatablePastime]

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.