If you’re looking for a delicious egg recipe for breakfast or brunch, try these Alpine Eggs! This is an old European recipe with eggs baked in a mix of Swiss and Cheddar cheeses and served over toasted pumpernickel bread.
For most of my life, my idea of a really enjoyable breakfast always included eggs. They might be scrambled, fried, poached, or boiled…it didn’t matter as long as there were eggs on the plate. But, somewhere along the way, my tastes changed.
I started to really notice a difference in the taste of eggs years ago when I purchased some free-range, local eggs from a little butcher shop near me. Those eggs were from chickens that had been allowed to roam the barnyard and feed on what chickens naturally like to eat. The yolks were bright orange, and the taste! There was just no comparison.
But because we can’t always get local eggs, I really appreciate recipes that make the most of readily available grocery store eggs. This Alpine Eggs recipe is perfect for those. And talk about easy! It’s only eggs, cheese, and a little butter, but my word is it good!
This is an old recipe with European origins. It’s known to have appeared in Mrs. Beeton’s, which was first published in 1861 and is thought to be called “Alpine” because she used Swiss cheese in the recipe.
If you enjoy egg dishes like this, my Herbed Baked Eggs and Overnight Sausage and Egg Breakfast Casserole are two more easy options that come together just as quickly. Add a side of homemade spicy breakfast sausage and a delicious Cinnabon copycat cinnamon roll, and you have a breakfast that feels very special.
Recipe Snapshot: Alpine Eggs
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
Servings: 2
Cuisine: European
Cooking Method: Oven
Primary Ingredients: Bread, Eggs, Butter, Cheese
Skill Level: Easy
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WHAT PEOPLE ARE SAYING …
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“What a simple dish that is simply wonderful.”
— Carol
What Makes This Recipe Special
This recipe uses a short list of everyday ingredients to create something that feels a bit more special than the usual breakfast. Eggs are gently baked under a layer of Swiss and white cheddar, creating a lovely soft, creamy texture.
It is also very flexible. You can bake it in a single dish to serve everyone at once or use individual ramekins for individual presentations, and the timing can be adjusted depending on how done you like the yolks. The result is spooned over your choice of toasted bread to make a very satisfying breakfast or brunch.
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Ingredient Notes
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- Butter – The butter prevents the cheese from sticking to the baking dish and adds a little flavor to the finished recipe.
- White Cheddar and Swiss Cheese – These are my personal choices. Choose any semi-hard cheese that grates easily.
- Eggs – As fresh as possible.
- Salt and Pepper – Use both to taste. A light sprinkle is all that’s needed. The cheese itself will be salty.
- Chives – They’re optional but highly recommended. They add some color to the dish, and they also give a light onion-y flavor.
- Bread of Choice – Use any bread you like. Plain white, whole wheat, pumpernickel, and rye are all good.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations
- For variety, add a cup of cooked, drained spinach around the eggs in the second layer.
- For an Italian-style dish, add cooked tomato and a sprinkle of Italian seasoning to the egg layer, with a sprinkle of Parmesan added to the top.
- You can use all Swiss or all Cheddar cheese.
- Both Emmental and Gruyere cheeses are delicious in this recipe.
How to Make Alpine Eggs
Alpine eggs are delicious, simple to make, and perfect for breakfast or brunch! Anyone can make this dish, and your family will love it!
STEP 1. Preheat the oven to 350°F. Generously butter an ovenproof baking dish or gratin dish. Don’t be stingy with the butter! This will keep the eggs and cheese from sticking.
STEP 2. Grate the cheeses into a medium bowl and mix well.
STEP 3. Distribute half the grated cheese in the bottom of the baking dish.
STEP 4. Crack the eggs, one at a time, evenly spaced, over the cheese. Sprinkle each egg with salt and pepper.
STEP 5. Top the whole thing with the remaining cheese, and make sure each egg is completely covered.
STEP 6. Bake for 14-15 minutes (for a runny yolk) or 16-17 minutes (for a firmer yolk).
STEP 7. Remove the dish from the oven and sprinkle with the chopped chives.
STEP 8. Serve warm over buttered toast.
Recipe Tips
- You really can’t go too heavy with the butter in the baking dish. It adds lots of flavor and prevents sticking.
- If you have different yolk preferences in your house, bake in two separate dishes so you can remove one earlier for those who prefer runny yolks.
- This recipe can also be made in individual portions in ramekins.
How to Serve
I like to serve this over toasted bread with mixed fresh fruit on the side for breakfast or brunch. If you want to add some more options to the menu, try serving it with bacon or spicy breakfast sausage with a basket of cinnamon raisin biscuits or angel biscuits. For luncheon, it’s very nice with a simple green salad tossed with classic vinaigrette.
Storing Leftovers
This recipe is best enjoyed fresh and hot from the oven. However, leftovers can be tightly covered and stored in the refrigerator for a day. Reheat in a very low oven. Reheating will cook the eggs further.
Questions About Alpine Eggs
Absolutely! While the classic recipe features Swiss and Cheddar cheeses, you can experiment with your favorites. Gruyère, Emmental, and Parmesan are all good choices.
Cooking time determines the yolk’s consistency. For a runny yolk, bake for 14-15 minutes; 16-17 minutes for a firmer yolk.
Yes, you can, and it works really well. Add cooked spinach, mushrooms, or small amounts of cooked ham or crumbled bacon beneath the eggs before baking. Just make sure any additions are already cooked and not watery so the eggs bake evenly.
More Egg Recipes You’ll Like
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If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Alpine Eggs
Ingredients
- 1 tablespoon butter
- 6 ounces sharp white cheddar cheese grated
- 6 ounces Swiss cheese grated
- 6 eggs
- Salt and pepper to taste
- 2 tablespoons chives finely chopped
- 6 slices whole wheat toast (or your choice of bread)
Instructions
- Preheat oven to 350. Generously butter an ovenproof baking dish.1 tablespoon butter
- Mix the two grated cheeses together in a medium bowl.6 ounces sharp white cheddar cheese, 6 ounces Swiss cheese
- Distribute half the cheese in the bottom of the baking dish.
- Crack the eggs one at a time, evenly spaced, over the cheese. Sprinkle each egg with salt and pepper.6 eggs, Salt and pepper
- Top with remaining cheese making sure each egg is completely covered.
- Bake 14-15 minutes for a runny yolk or 16-17 minutes for a more firm yolk.
- Remove from oven and sprinkle with chives.2 tablespoons chives
- Serve warm over toast.6 slices whole wheat toast
Notes
- Butter the baking dish generously to prevent sticking and add flavor.
- Bake for 14 to 15 minutes for soft yolks or 16 to 17 minutes for firmer yolks, watching closely near the end of the cooking time. If you prefer different yolk textures, bake the eggs in separate dishes so they can be removed at different times.
- A shallow ovenproof baking dish or individual ramekins both work well and will allow the eggs to cook evenly.
- Swiss and sharp white cheddar are used in this recipe, but Gruyère or Emmental may be substituted.
- Chives are optional but add a fresh flavor and a bit of color to the finished recipe.
- Serve the eggs warm over toasted bread. Whole wheat, white, pumpernickel, or rye are all good choices.
- Leftovers may be refrigerated for up to one day and reheated in a low oven. Be aware that reheating will further cook the eggs.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Hearty. Easy. Delish!
Perfect for an easy but impressive brunch!
I have some questions please!
You are using sharp white cheddar cheese along with Swiss cheese.
the recipe says to sprinkle cheese in bottom of dish, does that mean both cheese? Does not say one way or another.
also the recipe says to Crack the eggs one at a time, evenly spaced, over the eggs. Sprinkle each egg with salt and pepper.
Should that be crack the eggs one at a time, evenly spaced, over the cheese???
Thank you in advance.
Mix the grated cheeses together and sprinkle half over the bottom. The other half of the mixed cheeses goes over the top. Obviously, it should read to crack the eggs over the cheese. I’ll correct the typo.
Fresh eggs do taste different—as in better. What a simple dish that is simply wonderful. I love love love eggs. I eat a lot of them., without any health issues too. I think they are one of the perfect foods.
I have chickens so my eggs are tasty, but always looking for a new way to prepare and serve them. This looks like a winner winner chicken egg dinner!
A total classic. This looks like the perfect weekend breakfast to me. Love the photos.
All that cheese is calling to me! This is the perfect weekend breakfast.
Oh my word!! Where have Alpine Eggs been all my life. These are happening tomorrow!
My brother started raising chickens a few years ago and we’ve been lucky enough to get fresh eggs when we visit him. The difference really is amazing compared to the grocery store eggs! This looks delicious!
There’s just no comparison, is there, Martha? I enjoy getting the farm raised, free range ones when I can but it’s not very often.
I always have to start my day with some deliciously cooked eggs so this recipe is perfect for me. Thanks for sharing it, you can definitely consider that I will be making these alpine style eggs.
Good to know, Thalia. I hope you enjoy this deliciously different egg recipe.
Now that’s an egg dish that I could eat! I’m with you, I don’t care for scrambled eggs but I love fried!
It’s funny, Angie, because I used to really enjoy scrambled eggs. Now they just taste like nothing to me.
Every year on Christmas morning we host some family for breakfast and I think this would be amazing to serve this year. I love that it’s easy to make and can bake away while we are doing other things.
Very quick prep time, too, Christine. It would be a great recipe to serve to guests.
This dish makes me willing to give eggs another try. Maybe that’s why I don’t like them – lack of taste! I’m going to pin this so I can try it soon!
Hope you enjoy it, Ashley.
Such an easy recipe…but so delish. Pinning to try soon!
Very easy. Perfect for days or nights when you’re just too tired to invest much time in the kitchen.
yum!