Swiss Baked Eggs
Caramelized onions and Swiss cheese make these Swiss baked eggs taste just like French onion soup! They're the perfect breakfast or brunch dish!
Servings: 6 servings
Calories: 302kcal
Ingredients
- 2 Tbsp vegetable oil
- 1 large onion, chopped (about 1-1/2 cup)
- 1/2 pound Swiss cheese, thinly sliced 12 slices
- 6 large eggs
- salt
- pepper
- 1/4 cup heavy whipping cream
- 2 Tbsp dry white wine like Chardonnay
- chopped chives for garnish
Instructions
- Preheat oven to 325°F (162°C).Add oil to medium skillet and heat over medium heat. When oil begins to smoke, add chopped onion and cook, stirring occasionally until softened and they have turned a light amber color (about 20 minutes).Remove from heat and set aside.
- Line the bottom of 6 8-oz ramekins with Swiss cheese (2 slices per ramekin). Top each with about 1/4 cup of onion. Crack one egg into each ramekin and sprinkle with a little salt and pepper. Set aside.
- In a medium bowl, add cream and wine. Beat with a wire whisk until well blended (about 1 minute). Pour mixture around eggs, dividing evenly between ramekins.
- Place ramekins on a cookie sheet and bake uncovered until eggs are set to your liking using the guide below:runny yolks: 23-25 minutesset yolks: 35-40 minutesRemove from the oven and allow to cool slightly. Garnish with chopped chives. Serve with buttered sourdough toast for dipping or you can use the egg mixture as a spread.
Nutrition
Calories: 302kcal | Carbohydrates: 5g | Protein: 17g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 234mg | Sodium: 149mg | Potassium: 142mg | Fiber: 1g | Sugar: 2g | Vitamin A: 730IU | Vitamin C: 2mg | Calcium: 339mg | Iron: 1mg