GRUYERE & HERB BAKED EGGS
December 2019 | The Honest Spoon
It’s December and it’s time to prepare for what is sure to be a very social month. You may be invited to brunches and cocktail parties or you may be hosting them instead! If brunch plans are in your future- boy oh boy do I have the thing for you! These baked eggs are surprisingly simple to put together (yay).
If you are living in the Portland or Seattle area I suggest you run to Grand Central Bakery and pick up their U-bake puff pastry dough. IT IS DIVINE. No joke, the best u-bake dough I’ve ever tried. It’s all hand made with European style butter and it’s the same dough they use at their bakeries. If you don’t live in the area- splurge on a quality puff pastry dough. Puff pastry is the star of the show here after all.
PRO TIPS:
In order to create perfect little nests for the eggs (see pic below), I used my ramekins. They are just the right size and weight.
In order to prevent the ramekins from sticking, generously spray the bottoms with a non-stick cooking spray. Alternatively, you can cut squares of foil just slightly larger than the ramekins, spray the foil with cooking spray, place it spray side down into the center of the square, then place the ramekin on top (this is the most consistent non-stick method).
Don’t have ramekins? First, use the top of a standard mug and gently press it into the dough. Then, with a fork press down and poke holes inside the circle. Gently press down with your fingers to create a small well. Use the foil method above and place foil spray side down covering the circle. Using uncooked rice or beans, fill the well to weight it down. You will remove this later so be sure you don’t overfill.
PIN THIS RECIPE
GRUYERE & HERB BAKED EGGS Vegetarian]
| makes 8 |
INGREDIENTS:
1 large sheet of puff pastry or 2 small sheets (enough for approximately 8 5”x5” squares). Dough should be thawed and chilled in the refrigerator (follow package instructions).
6 tablespoons shredded Gruyere cheese
4 teaspoons finely grated Romano cheese
8 whole large eggs
1 egg + 1 tablespoon water for egg wash
fresh thyme leaves- about 8 sprigs
1 tablespoon fresh minced chives
salt & pepper to taste
METHOD:
1. Preheat your oven to 425 F
2. Cut 8 equal squares of puff pastry dough approximately 5”x5”. Divide squares onto parchment lined baking sheets leaving at least 1/2”-1” between. Using the 1 egg & 1 tablespoon of water, make an egg wash and apply to the edges of each square.
3. in the center of each square place a ramekin in the center. Spray the ramekin bottom with nonstick cooking spray. Or, cut a foil square slightly larger than the ramekin, spray one side with cooking spray and place square side down on center of dough square. Then place ramekin on top. No ramekin? See notes above.
4. Bake dough 10-12 minutes until it has puffed and is just slightly golden. Remove from oven and carefully remove ramekins and foil. Ramekins will be hot!
5. Delicately crack on egg, one at a time, into each well. Sprinkle the outer edge of each egg with shredded gruyere cheese. Carefully place baking sheet back in the oven and bake an additional 8-10 minutes. *For a softer egg, watch closely. Egg whites will begin to set around the 7 minute mark. Personally, I remove my eggs at 8 minutes.
6. Immediately garnish with herbs, Romano cheese and salt and pepper. Using a spatula, plate each square and serve immediately.
As always, please let me know what you think! I love hearing your feedback!