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
- Âľ cup Swiss cheese shredded
- 1 egg
- ½ cup half'n'half can use whole milk
- â…› cup dry white wine
- â…› 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
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