Shirred eggs with Le Gruyère AOP Mild, Chorizo & Swiss Chard

Shirred eggs with Le Gruyère AOP Mild, Chorizo & Swiss Chard

30 minutes
2 people


  • 2 eggs
  • 50 ml full cream
  • 40 g Le Gruyère AOP Mild, grated
  • 50 g chorizo, cubed
  • 80 g Swiss chard, coarsely chopped
  • Thyme


  1. Preheat the oven to 200°C. Grease 2 ramekins with butter.
  2. Spread the chorizo and chard over the bottom of the ramekins. Pour 25 ml of cream into each ramekin and sprinkle a tablespoon of grated Le Gruyère AOP Mild over it.
  3. Then break an egg into each ramekin. Make sure that the yolk remains intact. Season with pepper, salt and thyme and sprinkle with grated Le Gruyère AOP.
  4. Place the ramekins in a deep oven dish. Fill the baking dish with hot water, so that the ramekins are about 2/3 full.
  5. Carefully slide the baking dish into the oven and bake for 12 to 15 minutes, until the egg white has set.
  6. Serve hot with bread and salted butter.

Shirred eggs offer you the best of both worlds: you get the delicious runny yolk of a soft-boiled egg and the opportunity to add all sorts of flavourings. The greatest pleasure with these eggs? The way fat of the chorizo melts into the egg white!


David Bowie – Modern Love

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Enjoy your mornings,

Elise Noyez

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