Alpine Eggs
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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.
I got to a point that where I 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.
How to Make Alpine Eggs
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.
Enjoy!
More Egg Recipes on Lana’s Cooking:
- Country Eggs Benedict
- Creamed Mushrooms with Poached Eggs
- Herbed Baked Eggs
- Eggs in Purgatory
- Classic Deviled Eggs
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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.
- 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
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.
More Baked Egg Recipes …
- 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
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!