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Tyrolean Alpine Baked Eggs | Creamy & Savory
(0)
25 min
Quick
Gurkerl Küche
Flaumig gestocktes Eiweiß, zart flüssiger Eidotter und ein cremiges Bett aus Sauerrahm und herzhaftem Bergkäse. Diese traditionellen Tiroler Almeier aus dem Backrohr sind das Highlight für jeden gemütlichen Sonntagsbrunch, serviert mit knusprig geröstetem Bauernbrot.
Preparation method
Preparation & Oven
Preheat the oven to 180 °C conventional heat. Generously grease two ramekins with a little unsalted butter.
Finely grate the Bergkäse cheese. Wash the fresh chives, shake dry, and finely chop into rings.
Filling Ramekins & Baking
Stir the sour cream with a pinch of nutmeg, a little fine salt, and freshly ground pepper until creamy. Mix half of the grated Bergkäse into the sour cream.
Chef's tip
For an even more intense alpine flavor, part of the Bergkäse can be replaced with strong Tyrolean Almkäse.
Keep a close eye on the baking time in the oven: the egg yolk tastes best when it remains delightfully runny when pierced.
Ingredients
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