I am a breakfast person. I could very happily eat breakfast as my first meal of the day, for dinner, and for weekend brunch. I’m easily satisfied by oatmeal, toast, and other simple breakfast foods in the morning, but when I make breakfast for dinner or brunch, I want to spend time in my kitchen making something really special.
Swiss eggs are guaranteed to feel and taste special, no matter what time of day you enjoy them. Eggs, cheese, cream, and English muffins are all quite enjoyable on their own, and they really work together here. If you eat meat, the Canadian bacon provides a great salty bite, but it definitely isn’t necessary. In fact, I think I’d like these eggs best with a saltier-than-normal cheese and a few extra snips of chives–any time of the day!
slightly adapted from Amanda Stine, Sharing the Table at Garland’s Lodge
2 c. grated Swiss or Gruyére
1/4 c. heavy cream, divided
1/2 tsp. salt
3/4 tsp. white pepper
1/2 tsp nutmeg (optional)
2 TBSP chopped chives
2 TBSP butter, cut into 8 small pieces
4 English muffins, halved and toasted
8 slices Canadian bacon (optional)
1. Preheat oven to 350 degrees F. Spray or lightly brush 4 individual baking dishes or ramekins with olive oil and place on a baking sheet.
2. Line each dish with 1/4 c. grated cheese. Make circular wells in the cheese and carefully crack one egg into each well. Spoon 1 TBSP cream over each dish, dividing equally over the two eggs, then sprinkle with equal amounts of remaining cheese, salt, pepper, nutmeg, and chives. Place one piece of butter over each yolk and bake until cheese is melted and eggs are just set, 10-12 minutes, depending on preference.
3. Meanwhile, toast English muffins and, in a skillet, warm or lightly fry Canadian bacon, if using.
4. To serve, place all components on a large plate or top English muffins with bacon, if using. Run a butter knife or thin spatula around rim of baking dishes to loosen eggs and slide onto muffins. Serve immediately.
Yields: 4 servings