This is a simple breakfast or brunch dish for your summer garden harvest.



Ingredients

  • 6 (4.5 oz.) ramekins
  • 2 Tbsp. olive oil, divided
  • large shallot, sliced
  • 4 oz. Gruyere cheese, shredded
  • Choose ONE of these summer veggies and slice into thin rounds:
  • 1 small squash
  • 1 small zucchini
  • 2 roma (or plum) tomatoes
  • 1 to 2 Tbsp. Pyramid Peak Lemon Pepper
  • 6 eggs
  • 1/2 cup heavy cream
  • salt & pepper to taste

Directions

Preheat oven to 350 degrees. Use 1 Tbsp. of the oil to grease ramekins. Heat remaining oil in a large skillet over medium heat. Add shallots, sprinkle with some of the Pyramid Peak and cook until just starting to caramelize, about 10 min. Divide cooked shallots between the ramekins to create a bottom layer. Divide half of the shredded cheese among the ramekins, layering it on top of the shallots.

In the same skillet you used for shallots, sear squash or zucchini slices for about 1 min. per side over medium heat. Sprinkle each side with some of the Pyramid Peak. Divide the slices in layers among ramekins, setting aside one pretty slice per ramekin for garnish. (For tomatoes, sprinkle raw slices with some of the Pyramid Peak before layering in ramekins.)

Vigorously whisk eggs with the cream for about 1 min. and season with salt & pepper. Divide evenly between ramekins, pouring directly over veggie layers you created. Top each with remaining cheese and garnish with reserved veggie slices. Sprinkle with additional Pyramid Peak and salt & pepper to taste. Set ramekins on a baking sheet and bake for about 20 min. or until middle is no longer soft. Let cool for at least 5 min. then serve either in the ramekin or turned out onto a small plate.

Serving Suggestions

For brunch, serve with a green salad, scones, and mimosas or bloody marys.

Yields

6 servings

Thanks To

Savory Spice Shop Test Kitchen

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Nutrition

Gluten-Free
Nut-Free
Vegetarian

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