by Alison Hein
Read on if you think fondue for breakfast is a great idea!
Well, it’s not really fondue, but a couple of eggs baked between layers of gooey Swiss cheese doles out that same decadent, comfort food satisfaction. Treat yourself to a luscious little meal, or re-size the recipe for more servings, each baked in their own small ramekin.
I like to use Jarlsberg cheese, for its slightly sweet and nutty flavor, as well as for its wonderful melting ability. Of course, you may just as easily prepare Cheddar Eggs or Mozzarella Eggs (or provolone, or blue) or whatever strikes your fancy).
Be sure to serve this lavish little dish with some hearty toasted bread slices – perfect for dipping and as a contrapunkt to the rich, eggy sauce. A Wheaty Baguette, toasted and slathered with butter, tops off a luscious little breakfast in bed.
¼ cup Swiss cheese
Salt and pepper, to taste
2 tablespoons heavy cream, of half & half
Fresh curly parsley, for garnish
Preheat oven to 350°. Spray a ramekin (or other small oven-proof dish) with cooking spray.
Cut a thin slice of Swiss cheese (about one tablespoon) and place it in the bottom of the ramekin. Crack the eggs, one at a time, into the dish. Dust the top of the eggs with salt and pepper. Pour cream over the eggs. Grate the remaining Swiss cheese and add to the top of the dish.
Bake the eggs for around 15 minutes, until cheese is melted, egg whites are fully cooked, and yolks are still soft. Cook eggs a little longer if you’d like the yolks to be cooked through. Garnish eggs with parsley and serve hot with buttered toast, if you like.
Makes 1 serving.