Baked Eggs with Gruyere, Spinach and Oven-Dried Tomatoes

“A little luxury.” That’s what Shirley O. Corriher calls these baked eggs in her cookbook Cookwise—and I’d have to agree. When you dip your spoon into the still-hot ramekin, a layer of melted gruyere clings to  it, and you can smell the nutmeg, that companion of gruyere. Beneath the cheese, milk and egg white mingle in a creamy sauce. As your spoon pierces the tenuous surface of the liquid-gold yolk, it spills into the crannies you’ve created, down to the layers of spinach and oven-dried tomatoes. Every spoonful is a moment of discovery, the flavors of each bite building upon the last.

Just think: simple pantry ingredients transformed into a little luxury. That’s what I love about these baked eggs. Little luxuries.


Recipe adapted from Shirley O. Corriher’s CookWise.

Makes 1 baked egg. Easily doubled or scaled up.

In this version of baked eggs, I use gruyere, spinach and oven-dried tomatoes, but feel free to use whatever cheese and vegetables you have on hand. Cheddar and bacon would be delicious, as would mozzarella with fresh cherry tomatoes and par-cooked zucchini. 


½ teaspoon butter
1 large egg
4 leaves fresh spinach (optional)
1 tablespoon chopped oven-dried tomatoes (optional)
freshly grated nutmeg
salt and pepper
2 tablespoons whole milk or cream
1 tablespoon grated Gruyere cheese

toast, to serve

Make the Baked Eggs

Preheat oven to 350°F. Butter a small (6 oz) ramekin. If using spinach and tomatoes, place spinach in the bottom of the ramekin and top with tomato. Crack the egg into the ramekin. Sprinkle with nutmeg, salt and pepper. Spoon milk on top of egg and sprinkle with Gruyere.

Bake for 10-14 minutes, until white is set but yolk is still runny (or according to your preference). Bear in mind that the egg will continue cooking once it is removed from the oven. Also, the ramekin will be hot, so make sure to remind your guests that it is hot. Serve with toast.

baked eggs

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