Baked Eggs in Meringue Nests recipe

Servings: 6 nests

These are fun to make as well as eat. Serve up with buttered toast.



6 eggs

1 teaspoon salt

1¼ cups grated Gruyere cheese

2 teaspoons dried thyme leaves


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Preheat the oven to 450°. Separate the eggs yolks from the egg whites. Place the yolks in individual ingredient bowls to make easier the transition to the nest later.

Using an electric mixer, whip the whites with the salt until stiff peaks form. Fold in the cheese and thyme with a rubber spatula, taking care not to deflate the egg whites by mixing too hard or long.

Spoon the mixture into 4 even mounds in a roasting pan with Teflon™ nonstick coating. Using a tablespoon, make a deep well in the center of each mound. Bake for 3 to 4 minutes. Then add a yoke to each well; season with pepper and bake another 3 minutes or until set and egg whites are golden. Remove from the pan with a spatula, and serve. 

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