Goat Gouda Eggs in Petit Gratin


Easy and elegant:  when dinner needs to happen fast, this is my go-to dish.  These refined eggs also serve as an impressive, yet straightforward brunch dish.  Recently, I invested in four individual gratin dishes.  Yes, clearly one of the best purchases for the kitchen that I have made.  My husband, who provides us with beautiful eggs from his chickens, would concur.

This main course is dynamic and versatile, so alter the types of herbs and cheeses as you like to create a new experience.  However, one thing never changes:  a delicious meal in just fifteen minutes is just a few eggs away.  Feel free to double this recipe to feed four people.


A little preview of the gratin before it is baked.


 This hot and cheesy, bubbly French fare that calls out for a loaf of crusty bread.


Petit Goat Gouda Egg Gratin for Two

Transport yourself from your kitchen to Paris via Eggs and cheese


4-6 eggs (use two or three eggs per gratin, depending on your hunger)

2 ounces goat gouda, chopped or grated, or your cheese of choice

4 cloves of garlic, finely chopped

10 basil leaves, chiffonade or finely chopped

2 tsp. finely chopped rosemary

salt and pepper, to taste

cooking spray, canola oil or light olive oil


1.) Pre-heat a toaster or regular oven to 400 degrees.  Then, spray the individual gratin dishes with cooking spray or grease with light olive oil or canola oil.

2.) Break the eggs into the greased dishes, making sure that the yolks remain separate.  Season the tops of the eggs well with fine sea salt and cracked blacked pepper, both from a grinder (or use your preferred salt and pepper).  Evenly distribute the goat gouda, garlic, basil and rosemary on top of the eggs.

3.) Bake until the whites are set and the yolks firm but slightly runny, about 8 minutes.  Cook longer for a firmer yolk or less for a softer yolk.  Enjoy!


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©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.


5 thoughts on “Goat Gouda Eggs in Petit Gratin

  1. A quiche has a crust, the eggs are scrambled the pie is fully baked. These individual gratins have no crust and the eggs are whole, allowing for a soft, runny yolk. I do love a good quiche, too! 🙂

  2. an excellent breakfast, easy to prepare and healthy, a fresh recipe that gves you energy and strenght to whole day 🙂

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