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 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.
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
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- 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)
- 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.
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.