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Home » Food » Breakfast » Alpine Eggs

Alpine Eggs

By Lana Stuart · Published: Sep 23, 2019 · Last Modified: Oct 19, 2020 · As an Amazon Associate I earn from qualifying purchases.

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Alpine Eggs - eggs baked in a combination of Swiss and cheddar cheeses and served over toasted pumpernickel bread. From @NevrEnoughThyme https://www.lanascooking.com/alpine-eggs/

Alpine Eggs - eggs baked in a combination 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.

Alpine Eggs - eggs baked in a combination of Swiss and cheddar cheeses and served over toasted pumpernickel bread. From @NevrEnoughThyme https://www.lanascooking.com/alpine-eggs/

I got to a point that where didn't like scrambled eggs at all and fried eggs weren't much better. Truthfully, I think my changing palate toward eggs has a lot to do with the eggs we get from the grocery store these days. They just don't seem to have much flavor.

I started to really notice the difference in eggs when I purchased a dozen free range, local eggs from a little butcher shop down the road. 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.

Since I can't always get free range, local eggs, I've been looking for egg dishes that I can enjoy with the more readily available grocery store eggs. This recipe for Alpine Eggs precisely fits that bill. And talk about easy! It's only eggs, cheese, and a little butter, but my word is it good!

Good Old Mrs. Beeton's

I came across this recipe online and, after a little research, found that it's quite old with European origins. It's known to have appeared in Mrs. Beeton's which was first published in 1861 and thought to be called "Alpine" because she used Swiss cheese in the recipe.

I chose to use half white cheddar and half Swiss in my version and the combination works quite well. I also chose to serve it over toasted pumpernickel bread as an additional nod to its alpine origins. We enjoyed this for a weekend breakfast but it would be perfect for brunch or even for dinner with a little sauteed spinach on the side.

Alpine Eggs - eggs baked in a combination of Swiss and cheddar cheeses and served over toasted pumpernickel bread. Click To Tweet

How to Make Alpine Eggs

Preheat oven to 350.

Buttered baking dish for Alpine Eggs

Generously butter an ovenproof baking dish.

Cheese on bottom of baking dish for Alpine Eggs

Evenly distribute half the grated cheese in the bottom of the baking dish.

Crack eggs over cheese for Alpine Eggs

Crack the eggs one at a time, evenly spaced, over the eggs. Sprinkle each egg with salt and pepper.

Add remaining cheese on top for Alpine Eggs

Top with remaining cheese making sure each egg is completely covered.

Baked Alpine Eggs

Bake 14-15 minutes for a runny yolk or 16-17 minutes for a more firm yolk.

Serve Alpine Eggs over toast

Remove from oven and sprinkle with chives. Serve warm over toast.

Enjoy!

More Egg Recipes on Never Enough Thyme:

  • Country Eggs Benedict
  • Creamed Mushrooms with Poached Eggs
  • Herbed Baked Eggs
  • Eggs in Purgatory
  • Classic Deviled Eggs

Baked Egg Recipes from Other Bloggers:

  • Baked Eggs with Spinach and Tomatoes from Budget Bytes
  • Cheesy Mushroom Baked Eggs from An Edible Mosaic
  • Mexican Baked Eggs from Closet Cooking
  • Baked Eggs with Asparagus and Parmesan from Kalyn's Kitchen
  • Baked Eggs with Ham, Cheddar, and Chives from For the Love of Cooking
  • Idaho Sunrise (Baked Eggs and Bacon in Potato Bowls) from Gimme Some Oven

Like This Recipe? Pin It!

Alpine Eggs - eggs baked in a combination of Swiss and cheddar cheeses and served over toasted pumpernickel bread. From @NevrEnoughThyme https://www.lanascooking.com/alpine-eggs/

Alpine Eggs - eggs baked in a combination of Swiss and cheddar cheeses and served over toasted pumpernickel bread. From @NevrEnoughThyme https://www.lanascooking.com/alpine-eggs/

Alpine Eggs

Lovely melty cheese and runny eggs. Excellent breakfast or brunch dish. A very old European recipe.
5 from 1 vote
Print Pin Rate
Course: Breakfast, Brunch, Main Course
Cuisine: European
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
Servings: 6 servings
Calories: 351kcal
Author: Lana Stuart

Ingredients

  • 1 tbsp butter
  • 6 oz sharp white cheddar cheese grated
  • 6 oz Swiss cheese grated
  • 6 eggs
  • Salt and pepper to taste
  • 2 tbsp chives finely chopped
  • 6 slices whole wheat toast (or your choice of bread)
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Instructions

  • Preheat oven to 350. Generously butter an ovenproof baking dish.
  • Evenly distribute half the grated cheese in the bottom of the baking dish.
  • Crack the eggs one at a time, evenly spaced, over the eggs. Sprinkle each egg with 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.
  • Serve warm over toast.

Notes

Nutrition Information

Serving: 1g | Calories: 351kcal | Carbohydrates: 14g | Protein: 22g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 220mg | Sodium: 426mg | Potassium: 139mg | Fiber: 1g | Sugar: 2g | Vitamin A: 800IU | Vitamin C: 1mg | Calcium: 482mg | Iron: 2mg

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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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About Lana Stuart

Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
More About Lana →

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Reader Interactions

Comments

  1. Carol at Wild Goose Tea says

    September 29, 2014 at 9:30 pm

    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.

    Reply
  2. LindySez says

    September 29, 2014 at 12:05 pm

    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!

    Reply
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Lana Stuart, author of Never Enough Thyme

Hi! I'm Lana Stuart, the cook, writer, and founder of Never Enough Thyme. I've been cooking since I was tall enough to reach the stove and started this blog in 2009 so I could share my delicious home cooking recipes with all of you. You'll find almost 700 recipes here so there's sure to be something your family will like!
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