Baked Egg Custard with Gruyère and Chives
Egg dishes always make a great centerpiece, especially when theyre this easy. As it bakes, Gruyère melts into the nutmeg-scented egg and milk mixture, which takes on a light, quiche-like creaminess.
Tangy cream cheese custard drenched in bittersweet caramel. Cue the oohs and aahs.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Consider every birthday cake, brownie, and cupcake covered (in this frosting, that is).
With sharp cheese and diced chiles in every bite, the bread’s great on its own. But just think of the possibilities.
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.