Makes 6 servings. Recipe adapted by Beth Colvin from The Communal Skillet and The Southern Foodways Alliance. When I tested this recipe, I substituted smoked Gouda for the Gruyere and added a layer of thinly sliced cherry tomatoes. You could also add mushrooms, herbs or your favorite breakfast meat. Ham would be quite tasty.
6 tbls. butter, room temperature
3/4 cup fine bread crumbs
6 large eggs
Grated nutmeg, to taste
Salt and pepper, to taste
3/4 cup heavy cream
12 tbls. Gruyere, grated
1. Butter ramekins well, including the sides. Add 2 tablespoons of bread crumbs to each ramekin, swirling the ramekin to coat the sides and bottom evenly.
2. Crack 1 egg into each ramekin, being careful to leave the yoke intact. Top with grated nutmeg, salt and pepper and two tablespoons heavy cream.
3. Top with shredded Gruyere and any other toppings you have.
4. Bake at 350 degrees for 12 to 15 minutes, or until set.