Cheesy baked eggs with Swiss melts
Sliced Swiss cheese melts into a custard of eggs and cream, baked until the whites set and the yolks stay soft. This shelf has exactly what you need for a warm supper that reads fancy but takes only the time it takes to bake.
About 390 calories a serving, 27 g protein, 3 g carbohydrate, 30 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.
From your shelf
- 4 slices creamery sliced baby Swiss natural cheese
Staples
- 1 tablespoon butter
- 4 eggs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Heat the oven to 375°F (190°C). Coat a small baking dish with 1 tablespoon butter.
- Tear 4 slices of Swiss cheese into smaller pieces and scatter them in the prepared dish. Crack 4 eggs over the cheese.
- Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake until the whites set and the yolks jiggle slightly when you shake the dish, about 15 to 18 minutes.
Note Swap cream for whole milk if you have it. Leftovers keep covered in the fridge for one day; reheat gently in a 300°F oven. Serve with toasted bread or over a bed of soft greens.
On the label
PASTEURIZED MILK, PASTEURIZED CREAM, CHEESE CULTURE, SALT, ENZYMES
Sargento, cheese, serving 17 GRM. Ingredients as printed on the label.
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Cooks as swiss cheese. Half of it left? Use up the swiss cheese.