Imagine a dish that combines the airy elegance of French pastry with the comforting richness of baked eggs—welcome to "Cheesy Gougère Baked Eggs"! This delightful recipe is not just a feast for the eyes; it's a symphony of textures and flavors that will elevate your breakfast or brunch experience to new heights. With a golden, puffed-up exterior and a gooey, cheesy interior, each bite is an explosion of savory goodness. Whether you’re impressing guests or indulging in a cozy morning at home, these gougères are sure to leave everyone asking for seconds. Ready to embark on a culinary adventure? Let’s dive into the details of this exquisite dish!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup grated Gruyere cheese
- Salt to taste
- 4 large eggs for baking
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, and a pinch of salt. Bring to a rolling boil over medium-high heat, ensuring the butter is completely melted.
- Remove the pan from heat and quickly add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Return the pan to low heat and continue stirring for about 1-2 minutes to dry out the dough, which helps create a lighter pastry.
- Transfer the dough to a mixing bowl and let it cool for 5 minutes. Add the first 4 eggs one at a time, beating thoroughly after each addition until the dough is smooth and glossy.
- Fold in 3/4 cup of the grated Gruyere cheese, mixing until well incorporated.
- Pipe or spoon the choux pastry into 4 large mounds on the prepared baking sheet, creating slight wells in the center of each.
- Sprinkle the remaining Gruyere cheese over the top of each gougere.
- Bake for 20-25 minutes until the pastries are golden brown and puffed.
- Remove from the oven and carefully crack one egg into the center of each gougere.
- Return to the oven and bake for an additional 5-7 minutes, or until the egg whites are set but the yolks remain runny.
- Season with salt and pepper to taste. Serve immediately while hot and puffy.
Tips
- Perfect Dough Consistency: When mixing the flour into the butter and water, ensure you stir vigorously until the dough forms a smooth ball. This step is crucial for achieving that light and airy texture in your gougères.
- Temperature Matters: Allow the dough to cool slightly before adding the eggs. This prevents the eggs from cooking prematurely and helps create a glossy finish in your pastry.
- Cheese Choices: While Gruyere cheese is traditional, feel free to experiment with other cheeses like cheddar or goat cheese for a unique twist on flavor.
- Egg Cracking Technique: When adding the eggs to the gougères, crack them carefully to avoid breaking the yolk. This will ensure a beautiful presentation when baked.
- Baking Tips: Keep an eye on your gougères as they bake; every oven is different! You want them to be golden brown and puffed up before adding the eggs.
- Serving Suggestions: These gougères are best enjoyed fresh out of the oven, but you can pair them with a light salad or a side of roasted vegetables for a complete meal.
Nutrition Facts
Calories: 499kcal
Carbohydrates: 24g
Protein: 17g
Fat: 37g
Saturated Fat: 22g
Cholesterol: 269mg
