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| Cook Time: 0 min | Prep Time: 0 min | | | |
Ingredients:
2 large eggs
Aged cheddar and Gruyere cheese
1 tsp whipping cream
As desired: sliced ham, roma tomato, green pepper, cooked asparagus
Instructions:
Butter individual ovenproof gratin dishes. Cover the bottom of each dish with a generous layer of grated cheese, such as a mixture of 2/3 aged cheddar and 1/3 gruyere. Make a slight well shape for each egg yolk - I use 2 large eggs (room temperature) and carefully slide in the egg letting the white run freely over the cheese.
Arrange the remaining ingredients around the yolks and over the egg-white if desired - I usually use a good, thin slice of ham draped into a mound, one or two spears of cooked asparagus and one or two slices of roma tomato topped with a few slivers of green pepper. Sprinkle the yolks with freshly ground pepper and a bit of salt and pour approx. 1 tsp of whipping cream over each yolk. Sprinkle the entire dish with more cheese mixture and bake in a shallow tray of water until the whites have set and the yolks are of a desired firmness at 350F. See www.gazebo-victoria.com/breakfast.html.
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