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.
As a rule, small gougères are still best. But these are worth an exception.
Cheesy Gougère Baked Eggs
- 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
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.