Easter Brunch: Baked Eggs with Gruyere

April 2nd, 2010 | Filed under: breakfast, entree, recipe, sides & bites | Tags: brunch, eggs, gruyere, sun-dried tomatoes, tomatoEaster Brunch: Baked Eggs with Gruyere

Whoever came up with brunch is a genius. Sure, it’s just a late breakfast, but it’s a late breakfast with Mimosas. And at my place, it means Guamosas — Mimosas made with guava juice instead of orange. Try them once and you’ll never go back. Perfect for any celebratory Sunday, especially after a morning sports match or race.

Now, for the functional part of brunch — eggs. Preparing eggs for a crowd can be stressful, especially when everyone’s chatting over drinks. To avoid missing the moment, I usually go for a baked egg dish — comforting, easy to make, and ideal for hungry athletes or fans needing protein-packed comfort.

This is experimentation gone right. These little ramekins are pure delicious brunch-iness — and a great example of creative sports meal inspiration that’s both satisfying and practical. Bread, heirloom tomatoes, sun-dried tomatoes, spicy Spanish chorizo (or ham or bacon or sausage), a little cream, a cracked egg and a generous pile of Gruyere. The tomatoes and cream soak the bread and make it a perfectly creamy, tangy base for chorizo and a drippy yolk. The cheese? Browned and bubbling — exactly what a recovery brunch needs.

Whether you’ve just wrapped up a weekend workout or hosted a big sports viewing party, this dish holds up. Serve it with a simple salad or alongside hearty baked sides like Molasses Spice Cookies or Spinach, Steak & Artichoke Pasta.

ps. Last day to vote!

 

Easter Brunch: Baked Eggs with Gruyere
I forgot the chives in the recipe this time. They would have been much prettier with the flecks of green!
8 eggs
1/2 a stale baguette
1 cup diced heirloom tomatoes (If you can’t find good fresh tomatoes, use fire-roasted canned)
8 tbsp. chopped sun-dried tomatoes
1/2 cup cream
8 oz. Spanish chorizo (or ham or bacon or sausage), chopped
8 oz. Gruyere Cheese, shredded
1 bunch chives, chopped
Special equipment: 8 ramekins. (If you don’t have ramekins, you can use a small baking dish.)Preheat the oven to 400°. While the oven is preheating, brown the chorizo (or ham or bacon or sausage) in a skillet. Once it begins to brown, remove from heat.

Carefully cut the baguette into 1/2-inch pieces. Set aside. In a bowl, combine the chorizo, tomatoes, sun-dried tomatoes and cream.

Grease the ramekins and divide the bread cubes evenly amongst the ramekins. Spoon the chorizo and tomato mixture over the bread. Crack one egg carefully over each ramekin, keeping the yolk intact. Top each ramekin with grated cheese and a sprinkling of chives.

Bake for 10 – 12 minutes or until the egg whites are set and the cheese is golden.

Makes 4 – 8 servings (depending on how hungry your guests are and what else you’re serving!).

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7 Comments

7 Comments on “Easter Brunch: Baked Eggs with Gruyere”

  1. 1julo said at 9:56 am on April 2nd, 2010:Holy crap, you are a genius! I need to try a guamosa immediately. LOL! That sounds amazingly good. I wouldn’t mind Easter brunch at your house! Sounds like a blast. 🙂
  2. 2esteban said at 10:10 am on April 3rd, 2010:I just found you, and wanted to say thank you for your time, sumptuous recipes and absolutely stunning photography. Instant favorite!
  3. 3The Rowdy Chowgirl said at 1:58 pm on April 3rd, 2010:Yum–you must have read my mind! I’ve been wanting to try baked eggs, and this is clearly the recipe to try. Thanks!
  4. 4Debbie said at 12:28 pm on April 5th, 2010:Thanks…made it yesterday. It was a huge success! I couldn’t find gruyere so I used a swiss. I’m going to try it again when I can get my hands on some gruyere.
  5. 5Easy Skillet Lemon Almond Tart | bitchin’ camero said at 3:46 pm on April 6th, 2010:[…] Brunch. We weren’t a big crowd, but there was enough food to feed a small army. I made those Baked Eggs with Chorizo and Gruyere I posted on Friday, little tarts with vanilla honey goat cheese and raspberries, and this Skillet […]
  6. 6Peggy said at 3:58 am on April 7th, 2010:I love the idea of the Guamosas! And definitely love this egg brunch! My little ramekins are going to be busy this weekend!
  7. 7Brook said at 8:36 am on April 13th, 2010:This looks heavenly. Thank you. Must try.

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