Mini Gruyere & Chive Egg Custards for Two

 

If you’re anything like me and live for that perfect relaxing weekend, this recipe for Mini Gruyere & Chive Egg Custards for Two is about to become your new obsession. It’s the ultimate make-ahead, scale-down dish that screams “I woke up fancy” but takes zero effort. Whether it’s a random Tuesday or a cozy Sunday morning, these custards deliver big on flavor and that “ooh, you shouldn’t have” presentation without chaining you to the kitchen. Plus, clean-up is a breeze considering that the only equipment you will need is a mini blender that pops right into the dishwasher.

These little custards are creamy, cheesy, and spiked with just the right amount of chives for that fresh, herby kick. They come together faster than you can say “mimosa,” and you can prep them the night before for a stress-free morning. Next time I whip these up (and trust me, I will), I’m piling on a bit more grated Gruyere for that golden, cheesy crust—because who doesn’t love extra cheese? Here’s how to make brunch magic for two.Mini Gruyere & Chive Egg Custards for Two

½ c. coarsely grated Gruyere – NO substitutions! (plus a little extra for topping, if you’re feeling it)

2 T. chopped fresh chives 

 3 large eggs

¼ t. instant minced onion

⅜ c. whole milk

1 oz. cream cheese, softened

⅛ t. freshly grated nutmeg

Freshly ground black pepper and a pinch of salt

 Preheat oven to 350°F and set the rack in the middle.

Butter two 6-oz ramekins and sprinkle ¼ c. Gruyere and 1 T. chives into each.

 Toss the eggs, minced onion, milk, cream cheese, nutmeg, a few grinds of pepper, and a pinch of salt into a mini blender (or regular blender if that’s what you’ve got). Blend until smooth.

 Pour the egg mixture over the Gruyere and chives in the ramekins.

 Bake for about 22 minutes, until puffed, set, and golden. Serve warm or at room temperature for maximum brunch vibes.

Pop these in the fridge overnight if you’re prepping ahead (that’s where these lidded ramekins come in SO handy), then bake when you’re ready. Pair with a side of fruit or a quick salad, and you’ve got a breakfast that looks like you spent all morning on it. Spoiler: you didn’t.

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Sweet Onion Bisque

It’s Vidalia onion season. Time to scoop up as many of these incredibly tasty, sweet onions as you possibly can.  There is just nothing like the amazing taste of a Vidalia; the texture, when cooked down, is surely the culinary version of velvet. I found this recipe on the Restaurant Hospitality website.  It is the easiest soup that I've ever made, with a taste and texture that is unsurpassable when it comes to the field of onion soups.

I followed the chef’s lead and topped mine with crumbled bacon, freshly chopped chives, and a mini grilled cheese made from Asiago cheese bread and brie cheese.  I don’t know which amazed me more, the taste of the soup, or the sinful deliciousness of the grilled cheese.  Either way, this was a meal to remember, and often repeat.

Sweet Onion Bisque

Chef Tyler Brown, The Capitol Grille at The Hermitage Hotel, Nashville, TN.

Yield: 6 servings.

4 sweet onions, medium diced large

5 Tbsp. whole butter

1/2 cup heavy cream

Salt and white pepper, to taste

Smoked bacon, crumbled

Freshly snipped chives

Brie grilled cheese sandwich

Simmer onions in butter over very low heat for five hours. Add to a blender and puree until smooth; add heavy cream to taste.

Season with salt and white pepper.

  

If desired, garnish bowl with smoked bacon, chives and triangles of Brie grilled cheese sandwich.  

This post is linked to:  

Foodie Friday at Simple Living

Sunday's Best Party

Seasonal Sunday

Let’s Dish!

On The Menu Monday

Food on Friday

For more great soup recipes, I recommend this book:

Baked Egg Custard with Gruyere and Chives for Two

I love brunch, and because I love brunch, I also love brunch recipes, and really love brunch recipes that can be both made ahead, and scaled down to two so we can enjoy them on no other occasion than that I just wanted something special for breakfast.  This tasty little custard fills the bill quite nicely, goes together in a hurry, and will seem as if you labored all morning.  With nothing more needed than a little blender that can go easily into the dishwasher, clean-up is also a breeze.  The next time I make these, and I will, I'll add a little more of the grated Gruyere on top for a better presentation and just a tad more cheese.

Baked Egg Custard with Gruyere and Chives for Two

1/2 cup coarsely grated Gruyere
2 Tablespoons chopped chives
3 large eggs
1/4 teaspoon instant minced onion
3/8 cups whole milk
1 ounce cream cheese, softened
1/8 teaspoon grated nutmeg

Preheat oven to 350 degrees F with rack in middle. 

Butter 2 6-oz. ramekins into which you will place 1/4 cup grated Gruyere and 1 tablespoon of chives in each. 

In a mini blender (if you have one, regular blender, if not) place eggs, minced onion, milk, cream cheese, and nutmeg along with a few gratings of freshly ground paper and a pinch of salt. 

Blend thoroughly.

Pour egg mixture over Gruyere and chives, and bake until puffed, set, and golden, about 22 minutes. Serve warm or at room temperature.

Have a great weekend!

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