Alpine Eggs

Lovely melty cheese and runny eggs. Excellent breakfast or brunch dish. A very old European recipe.

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INGREDIENTS

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Alpine Eggs, baked in a combination of Swiss and cheddar cheeses and served over toasted pumpernickel bread.

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Preheat oven to 350. Generously butter an ovenproof baking dish.

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Evenly distribute half the grated cheese in the bottom of the baking dish.

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Crack the eggs one at a time, evenly spaced, over the eggs. Sprinkle each egg with salt and pepper.

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Top with remaining cheese making sure each egg is completely covered.

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Bake 14-15 minutes for a runny yolk or 16-17 minutes for a more firm yolk.

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SWipe UP FOR FULL RECIPE!

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Alpine Eggs

lanascooking.com

Lovely melty cheese and runny eggs. Excellent breakfast or brunch dish. A very old European recipe.

Get Recipe

INGREDIENTS

– Butter – Cheddar cheese – Swiss cheese – Eggs – Chives – Whole-wheat toast – Salt – Pepper

Get Recipe

Alpine Eggs, baked in a combination of Swiss and cheddar cheeses and served over toasted pumpernickel bread.

Get Recipe

Preheat oven to 350. Generously butter an ovenproof baking dish.

1

Evenly distribute half the grated cheese in the bottom of the baking dish.

2

Crack the eggs one at a time, evenly spaced, over the eggs. Sprinkle each egg with salt and pepper.

3

Top with remaining cheese making sure each egg is completely covered.

4

Bake 14-15 minutes for a runny yolk or 16-17 minutes for a more firm yolk.

5

SWipe UP FOR FULL RECIPE!

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