Eggs Gruyére with Savory Garnish

Compliments of the Headlands Inn in Mendocino, CA

For 8 servings you will need: 

  • 2 cups shredded Gruyére cheese
  • ¼ cup butter, cut up   
  • 1 cup heavy (whipping) cream
  • 1 ½ tsp dry mustard
  • ½ tsp salt
  • ½ tsp garlic pepper
  • 12 eggs, lightly beaten


  • 2 medium tomatoes, cut into ½ inch slices
  • ¼ cup butter
  • 2/3 cup seasoned bread crumbs
  • 1/3 cup unsalted sunflower seeds
Preheat oven to 325°.  Spray 13-9-inch baking dish with nonstick cooking spray.  Spread cheese evenly in bottom of dish; dot with butter.  Mix cream with seasonings, drizzle half of mixture over cheese.  Slowly pour eggs over cheese; drizzle with remaining cream mixture.  Bake about 35 minutes or until eggs are just set.  During last 20 minutes of baking, place tomato slices on foil-lined baking sheet and set in over on bottom shelf.  In small saucepan, melt ¼ cup butter; stir in bread crumbs and sunflower seeds.  After 10 minutes, remove tomatoes from oven and top with crumb mixture.  Return to oven until eggs are set.  Top each serving with tomato slice and garnish with parsley sprig if desired.

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