Cheese Ramekins
If quiche and fondue had a delicious little lovechild, it would be this: the cheese ramekin. Perfect for one, easily multiplied, and downright dreamy with a cup of coffee or a mimosa, some sausage and fruitThis recipe is my go-to when I want something fancy-feeling without the morning fuss. You prep it the night before, toss it in the oven in the morning, and voilà—brunch is served with minimal effort and zero mess.
Ingredients
- butter room temp
- 1 slice bread
- ¾ cup Swiss cheese shredded
- 1 egg
- ½ cup half'n'half can use whole milk
- ⅛ cup dry white wine
- ⅛ tsp dry mustard
- dash salt
- 1 tbsp green onion thinly sliced
Instructions
- Butter both sides of your slice of bread, push it down into ramekin
- Top with Swiss cheese
- Lightly beat egg with fork, then add half'n'half, wine, dry mustard and salt, mix well
- Slowly add over cheese, letting each addition rest so you don't overspill
- Top with green onion
- Wrap with plastic wrap and place in fridge 2 hours up to overnight
- When ready uncover, place in a 350° oven 20-25 minutes, until it appears set when jiggled
Video
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