German Baked Eggs a La Conifer House
Elevate your breakfast or brunch with the rustic charm of German Baked Eggs à La Conifer House, a hearty and flavorful dish that's as comforting as it is sophisticated. This recipe layers rich, savory flavors with golden sautéed onions, crispy thick-cut bacon, and a luxurious splash of heavy cream, topped with a melty blanket of Gruyère cheese. Fresh herbs like parsley and dill add a vibrant touch, while a hint of nutmeg lends a subtle, fragrant warmth. Baked to perfection, the eggs boast creamy yolks encased in lightly set whites, making them perfect for dipping with crusty bread. Ready in just 35 minutes, this dish is ideal for a cozy morning or as a show-stopping addition to your brunch table.
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 4 slices thick-cut bacon, diced
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 0.5 cup gruyere cheese, grated
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a medium skillet, melt the butter over medium heat.
Add the diced bacon to the skillet and cook until it starts to crisp, about 3-4 minutes.
Stir in the chopped onion and sauté until soft and golden, approximately 5 minutes.
Remove the skillet from heat and stir in the fresh parsley and dill. Set aside.
Lightly grease two small oven-safe baking dishes (ramekins or gratin dishes) with butter or cooking spray.
Divide the sautéed bacon and onion mixture evenly between the two dishes.
Pour 1/4 cup of heavy cream into each dish, spreading it evenly over the mixture.
Sprinkle grated gruyere cheese over the top of each dish, dividing it equally.
Crack two eggs into each dish, being careful not to break the yolks. Season each with a pinch of nutmeg, salt, and black pepper.
Place the dishes on a baking sheet and transfer them to the preheated oven.
Bake for 12-15 minutes, or until the egg whites are set but the yolks remain slightly runny (adjust baking time for firmer yolks, if preferred).
Remove the dishes from the oven and let rest for 2-3 minutes.
Serve hot with crusty bread or a side salad, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.5 g | 162% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 3074 mg | 134% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.0 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 736 mg | 57% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 786 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
