Air Fryer Herb Crusted Baked Eggs with Gruyère
Air Fryer Herb Crusted Baked Eggs with Gruyère
Ingredients
For the Baked Eggs
- 4 large eggs
- 1/4 cup heavy cream
- 1/2 cup Gruyère cheese, grated
- 1 tablespoon unsalted butter, melted, plus more for ramekins
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For the Herb Crust
- 1/2 cup Panko breadcrumbs
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves, finely chopped
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
Instructions
- 1
Lightly butter four 6-ounce ramekins. Preheat your air fryer to 300°F.
⏱️ 5 min•🌡️ 300
- 2
In a small bowl, combine the Panko breadcrumbs, chopped parsley, chives, thyme, garlic powder, and olive oil. Stir until the breadcrumbs are evenly coated and fragrant. Set aside.
⏱️ 5 min
- 3
Divide the grated Gruyère cheese evenly among the four buttered ramekins, sprinkling it on the bottom of each.
⏱️ 2 min
- 4
Carefully crack one egg into each ramekin, being careful not to break the yolk. Pour 1 tablespoon of heavy cream over each egg. Season each with a pinch of kosher salt and fresh black pepper.
⏱️ 3 min
- 5
Spoon the herb crust mixture evenly over the top of each egg, ensuring the yolk is still visible if desired, or covering it completely for a more uniform crust.
⏱️ 2 min
- 6
Carefully place the ramekins directly into the air fryer basket or onto the air fryer tray. Cook for 8 to 12 minutes, or until the egg whites are set and the yolks are still runny (or to your desired doneness). The herb crust should be golden brown.
⏱️ 10 min•🌡️ 300
- 7
Carefully remove the ramekins from the air fryer. Serve immediately with toast points or a fresh salad.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Air Fryer Herb Crusted Baked Eggs with Gruyère
Ingredients
For the Baked Eggs
- 4 large eggs
- 1/4 cup heavy cream
- 1/2 cup Gruyère cheese, grated
- 1 tablespoon unsalted butter, melted, plus more for ramekins
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For the Herb Crust
- 1/2 cup Panko breadcrumbs
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves, finely chopped
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
Instructions
- 1
Lightly butter four 6-ounce ramekins. Preheat your air fryer to 300°F.
⏱️ 5 min•🌡️ 300 - 2
In a small bowl, combine the Panko breadcrumbs, chopped parsley, chives, thyme, garlic powder, and olive oil. Stir until the breadcrumbs are evenly coated and fragrant. Set aside.
⏱️ 5 min - 3
Divide the grated Gruyère cheese evenly among the four buttered ramekins, sprinkling it on the bottom of each.
⏱️ 2 min - 4
Carefully crack one egg into each ramekin, being careful not to break the yolk. Pour 1 tablespoon of heavy cream over each egg. Season each with a pinch of kosher salt and fresh black pepper.
⏱️ 3 min - 5
Spoon the herb crust mixture evenly over the top of each egg, ensuring the yolk is still visible if desired, or covering it completely for a more uniform crust.
⏱️ 2 min - 6
Carefully place the ramekins directly into the air fryer basket or onto the air fryer tray. Cook for 8 to 12 minutes, or until the egg whites are set and the yolks are still runny (or to your desired doneness). The herb crust should be golden brown.
⏱️ 10 min•🌡️ 300 - 7
Carefully remove the ramekins from the air fryer. Serve immediately with toast points or a fresh salad.
⏱️ 1 min