When my favorite local "online farmers' market", Mother Earth Food, asked for an Easter recipe, Swiss Eggs came to mind. I used to bake these often for fancy brunches as they are simple-to-make, charming, and feel truly gourmet.
Ordinarily, I wouldn't share a recipe with egg and dairy as its star ingredients as it doesn't align with my typical way of eating, but for some people, this will be a harmless indulgence. And so... this one is for you egg, cream, and cheese lovers out there.
Traditionally, this calls for Swiss or Gruyere (hence the name), but I've found this to be delicious with the Ashe County Mountain Jack and the Three Graces Dairy Vachement. Really, any shredded white cheese should work well. You could get really fancy with added herbs, mustard powder, or garlic powder but for me... simple does it.
Swiss Eggs Recipe
(4 servings, 5 min prep/30 min cooking time)
Ingredients
4 oz. shredded white cheese
4 eggs
4 small pinches of salt
1/4 cup heavy cream
4 tsp ghee or butter
black pepper or chopped herbs to garnish (optional)
4 ramekins*
Directions
Preheat oven to 325℉.
In each ramekin, layer (from bottom to top): 1 ounce of shredded cheese, 1 egg, a pinch of salt, and 1/4th of the cream (just evenly distribute the cream among the individual ramekins), 1 tsp of butter or ghee.
Bake for 30 minutes.
Garnish with pepper or herbs and serve!
Notes
This recipe is ideally made in ramekins for charm, but you could also double this recipe and make it as a bake in a smaller glass baking dish.