If you love baked eggs, you have to try them baked in gougères! They’re so simple to make. Just hollow out an extra large gougère, crack an egg inside and sprinkle with a little cheese! An easy breakfast recipe for a couple or a crowd! Serve with a bright Citrus Salad for an easy and delicious brunch.
Gougères should be small – most of the time. They should be two little bites of wonderful, fresh and hot from the oven. They should be a basket of temptation among a spread of party foods, a feather light bun for sliders or mini-BLTs. So you may be wondering why the gougères in my last post were huge.
It’s because I had these cheesy baked eggs in mind.
You may remember my Almost Croque-Madame post – one of my favorite breakfasts along with Breakfast Quiche and, of course, Cheesy Potatoes, Breakfast Potatoes or Skillet Potatoes – if you want to keep your oven free. Then my friend Nagi posted this miniature version and I wondered, “Could a gougère double as an edible muffin cup like traditional Baked Eggs?” As you’ve guessed, the answer is ‘yes’.
The first step is to carefully cut off the bottom, 1/8-inch or so. Then you’ll pull out any soft dough in the center (cooks treat!).
Next you’ll butter a muffin pan and carefully press each gougère, top side down, into a muffin cup as you would a muffin liner. After that, you’ll sprinkle on cheese and a pinch of chopped scallion, top with an egg, a pinch more cheese and bake.
That’s it!
As a rule, small gougères are still best. But these are worth an exception.
Cheesy Gougère Baked Eggs
Ingredients
- 6 large Gruyère & Black Pepper Gougères
- butter for greasing muffin cups
- 4 ounces shredded Gruyère cheese
- 2 green onions chopped, white and green parts
- 6 eggs
Instructions
For the Gougères
For the Cheesy Gougère Baked Eggs
- Preheat oven to 350ºF
- Slice the bottom off of each gougère, about 1/8-inch thick. Remove any soft dough from center.
- Grease muffin tin cups with butter.
- Carefull press one gougère, top side down, into a cup to line it as a muffin liner would. Repeat with remaining gougères.
- Sprinkle a large pinch of shredded cheese and a pinch of chopped green onion into the bottom of each gougère and press to flatten. Carefully crack an egg into each cup. Sprinkle remaining cheese evenly over each egg.
- Bake 18 to 25 minutes, depending on how runny you like your egg yolk.
- Garnish with chopped green onion and serve warm.
Hannah says
February 18, 2015 at 12:37 pmOh wow, these look incredible. I’ve never heard of gougères before – but I’m so keen to try them now!
I’m so glad I stumbled upon your blog – it looks like such a great collection of delicious recipes!
x Hannah
Helen @ Scrummy Lane says
February 16, 2015 at 5:33 amWhat a wonderful idea, Marissa. I’m wondering if gougeres are a bit like the ‘Yorkshire puddings’ we have in the UK – I’m thinking they’d be great cooked this way, too!
Marissa says
February 16, 2015 at 7:49 amThanks, Helen! Yes, I think that gougeres are a lot like Yorkshire Puddings…I bet that would work wonderfully!
Joanne says
February 16, 2015 at 4:58 amGirl, I LOVE the way you think! These would be perfect for a brunch, as you can serve eggs without having to stand over the stove and make to order!
Marissa says
February 16, 2015 at 7:48 amhaha, thanks Joanne! 😉
nagimaehashi says
February 15, 2015 at 11:53 amOMG, I totally missed the shout out, thank you Marissa! Though you kicked my Croque Madames right out the door with THESE babies. I am dying to try Gougrere, can’t believe I’ve never made them!! 🙂
Marissa says
February 16, 2015 at 7:48 amYou’re welcome, my friend! I still want to try your toasties – they look awesome!
Eileen says
February 15, 2015 at 10:13 amThis is a great idea! These guys sound so rich and satisfying. And I bet if you made the gougeres the day before, they could be a practically instant and super impressive holiday breakfast.
Marissa says
February 16, 2015 at 7:47 amThanks, Eileen! The other great thing is that gougeres freeze beautifully – so you could make them a week before and they’d still be great.
Maureen | Orgasmic Chef says
February 15, 2015 at 12:54 amI am in love!! What a fantastic breakfast to show off when guests come to visit. I can see myself now saying, “Oh it was nothing, I whipped up these gougeres to hold your eggs. More coffee?” I have a great imagination.
Marissa says
February 15, 2015 at 9:23 amYou always make me smile, Maureen!
thatskinnychickcanbake says
February 14, 2015 at 7:18 pmMy mom used to let us eat the centers of the cream puffs when we were kids—such yummy treats! And such a fabulous idea to use gougeres as egg cups! These must taste heavenly!!!
Marissa says
February 15, 2015 at 9:25 amThank you so much and I love that your mom did that! Would you believe that I’ve seen recipes that say, “pull out the soft dough from the center and discard”? Heresy! 🙂
hipfoodiemom says
February 13, 2015 at 4:47 pmMarissa, oh my gawd, these baked eggs look soooooo good!!! and the fact that you baked them in your cheesy gougeres? oh my gawd, I don’t think I’ve ever wanted to taste something so bad! These seriously look so good, I could probably devour four! love these!
Marissa says
February 13, 2015 at 5:15 pmYou crack me up, Alice!!! Thank you so much! 🙂
Faith (An Edible Mosaic) says
February 13, 2015 at 3:38 pmOh wow, these are runny yolk perfection! Love, love, love this idea. And I need to try those burger sliders that you linked to – they look incredible as well!
Marissa says
February 13, 2015 at 5:14 pmI was thinking the same thing about the sliders – and the BLTs! Thanks so much, Faith…
Trish @ Well Worn Fork says
February 13, 2015 at 11:41 amOh my gosh – these look amazing!!!
Marissa says
February 13, 2015 at 11:50 amThank you, Trish!
Shashi at RunninSrilankan says
February 13, 2015 at 10:21 amOh my gosh – Marissa – these are so adorable – almost too adorable to eat – let me stress the “almost”!
Marissa says
February 13, 2015 at 11:49 amalmost 😉 – Thanks Shashi!
Jess @ whatjessicabakednext says
February 13, 2015 at 10:16 amThese baked eggs look absolutely divine, Marissa! I just love the fact you’ve used a gougere! Yum – I really need to try this recipe! 😀
Marissa says
February 13, 2015 at 11:49 amThanks Jess – definitely try it. It’s so easy, I promise.
LoveCompassionateLee says
February 13, 2015 at 9:11 amI’m wishing I could have woken up to a batch of these on my dining room table. Since there is not, I’ll be working all weekend to make my version of this recipe taste as good as your photos look. Happy Friday, Marissa 🙂 Enjoy your weekend!
Marissa says
February 13, 2015 at 11:48 amThanks so much – you have a great weekend too!
Kathleen | HapaNom says
February 13, 2015 at 8:14 amWow! Those look absolutely incredible!!! Love the pictures, especially this first one – total drool! Great idea, Marissa!
Marissa says
February 13, 2015 at 11:48 amThank you, Kathleen!
Lorraine @ Not Quite Nigella says
February 13, 2015 at 1:28 amWhat a great idea! Such cute party food too Marissa! 😀
Marissa says
February 13, 2015 at 11:47 amAbsolutely! Thanks, Lorraine. 🙂
Thalia @ butter and brioche says
February 12, 2015 at 11:45 pmThis is such an innovative take on the classic gougere Marissa. These little gourgere baked eggs just look divine – and so chees-y delicious.
Marissa says
February 13, 2015 at 11:47 amThank you, Thalia! xo
KevinIsCooking says
February 12, 2015 at 10:45 pmThis is such a great idea Marissa. I think I’d add some cooked pancetta and be in heaven! 🙂
Marissa says
February 13, 2015 at 11:46 amI like the way you think, Kevin!
Maggie | Omnivore's Cookbook says
February 12, 2015 at 9:44 pmThis is a wonderful idea! Yeah, I admit gougere itself is super delicious, but a runny egg yolk just make it perfect! And it’s a great way to enjoy any leftover gougere warm and crispy. Pinning!
Marissa says
February 13, 2015 at 11:46 amI agree, Maggie. It’s all about that runny egg.
Mira says
February 12, 2015 at 8:06 pmThese gougères look so cute and delicious Marissa! Definitely have to try them ! Perfect for a weekend breakfast! Pinned!
Marissa says
February 13, 2015 at 11:45 amThanks, Mira!