Alpine Eggs

Alpine Eggs is a rich, comforting recipe with baked eggs, cream, and cheese. Perfect for breakfast, brunch, or a simple, satisfying meal.

Prep Time 5

Cook Time 17

Total Time 22

Servings servings

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

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.