This quick and easy recipe comes from Cooking the German Way by Helga Parnell. We got this book from the library during our unit on Germany a few weeks ago. This is our new easy breakfast/brunch/lunch/anytime meal. The original recipe calls for white bread, six eggs, Swiss cheese, and half-and-half, but we made it fit what we usually have around (and what we think tastes best). But this is really flexible, so use the eggs, cheese, and cream that you have. Enjoy!
Baked Eggs with Cheese
- Butter/cooking spray
- 6 slices whole wheat bread (I think it would taste great with rye, too!)
- Enough thin-sliced cheese to cover bread (try strong cheeses with lots of flavor)
- 6 – 12 eggs
- 6 – 12 tbsp. cream or half-and-half
- Salt and pepper
- Heat oven to 375.
- Butter/oil a rectangular baking dish. Cover bottom with bread in a single layer.
- Arrange cheese on top of bread, covering completely.
- Break eggs, being careful not to break the yoke, and center 1-2 eggs over each slice of bread.
- Spoon about 1 tbsp. cream over each yolk.
- Sprinkle with salt and pepper to taste.
- Bake 15-20 minutes, or until eggs are done as desired.
- I bake mine for 22 minutes in my oven to get soft but set yolks. 20 minutes is perfect for a little runny yolk, but your oven may be different. Definitely check at 15 minutes the first time.
- I think this would taste so good with a creamy sauce like Hollandaise, perhaps for a special brunch. Mmmm.
- If you try different cheeses, tell me how it goes. I think cheddar might be fine for picky children, but Swiss or Gouda would be even better. I feel like I ought to find a nice, strong, German cheese to make this authentic. We used a locally made raw cheese with garlic and pepper, and it was great.