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!
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. Then my friend Nagi posted this miniature version and I wondered, “Could a gougère double as an edible muffin cup?” 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
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Preheat oven to 350ºF
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Slice the bottom off of each gougère, about 1/8-inch thick. Remove any soft dough from center.
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Grease muffin tin cups with butter.
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Carefull press one gougère, top side down, into a cup to line it as a muffin liner would. Repeat with remaining gougères.
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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.
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Bake 18 to 25 minutes, depending on how runny you like your egg yolk.
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Garnish with chopped green onion and serve warm.
Oh 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
What 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!
Thanks, Helen! Yes, I think that gougeres are a lot like Yorkshire Puddings…I bet that would work wonderfully!
Girl, 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!
haha, thanks Joanne! 😉
OMG, 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!! 🙂
You’re welcome, my friend! I still want to try your toasties – they look awesome!
This 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.
Thanks, Eileen! The other great thing is that gougeres freeze beautifully – so you could make them a week before and they’d still be great.
I 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.
You always make me smile, Maureen!
My 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!!!
Thank 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! 🙂
Marissa, 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!
You crack me up, Alice!!! Thank you so much! 🙂
Oh 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!
I was thinking the same thing about the sliders – and the BLTs! Thanks so much, Faith…
Oh my gosh – these look amazing!!!
Thank you, Trish!
Oh my gosh – Marissa – these are so adorable – almost too adorable to eat – let me stress the “almost”!
almost 😉 – Thanks Shashi!
These baked eggs look absolutely divine, Marissa! I just love the fact you’ve used a gougere! Yum – I really need to try this recipe! 😀
Thanks Jess – definitely try it. It’s so easy, I promise.
I’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!
Thanks so much – you have a great weekend too!
Wow! Those look absolutely incredible!!! Love the pictures, especially this first one – total drool! Great idea, Marissa!
Thank you, Kathleen!
What a great idea! Such cute party food too Marissa! 😀
Absolutely! Thanks, Lorraine. 🙂
This is such an innovative take on the classic gougere Marissa. These little gourgere baked eggs just look divine – and so chees-y delicious.
Thank you, Thalia! xo
This is such a great idea Marissa. I think I’d add some cooked pancetta and be in heaven! 🙂
I like the way you think, Kevin!
This 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!
I agree, Maggie. It’s all about that runny egg.
These gougères look so cute and delicious Marissa! Definitely have to try them ! Perfect for a weekend breakfast! Pinned!
Thanks, Mira!