Gruyère Egg Cups
Light and fluffy air-fried egg cups made with cream, nutmeg and melted Gruyère cheese. A convenient low-carbohydrate option for breakfast, brunch or meal preparation.
Equipment
- Measuring spoons
- Mixing bowl
- Silicone muffin cups
- Whisk
Ingredients
- 4 large eggs
- 1½ tablespoons heavy cream
- ¼ cup shredded Gruyère cheese
- ½ teaspoon olive oil for greasing
- ⅛ teaspoon fine salt
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon ground nutmeg
Instructions
- Preheat the air fryer to 180°C (356°F) for 3 minutes.
- Lightly grease six silicone muffin cups with olive oil.
- Crack the eggs into a mixing bowl.
- Add the heavy cream, salt, black pepper and nutmeg.
- Whisk until the eggs and cream are completely combined.
- Stir in the shredded Gruyère cheese.
- Divide the egg mixture evenly among the six prepared muffin cups.
- Place three muffin cups in the air-fryer basket.
- Air-fry at 180°C (356°F) for approximately 9 minutes.
- Check that the centres have set and reached an internal temperature of 71°C (160°F).
- Transfer the cooked egg cups to a serving plate.
- Cook the remaining three egg cups for approximately 9 minutes.
- Allow the egg cups to cool for 5 minutes.
- Carefully remove them from the silicone cups.
- Serve warm.
Notes & Wine Advice
Serving Suggestions
Serve the egg cups warm with a green salad, sliced tomatoes or fresh fruit. For a larger breakfast, add toasted bread or roasted potatoes.Recipe Notes
The recipe produces six small egg cups divided among four servings. One serving therefore contains approximately one and a half egg cups. The cups must cook in two batches when only three fit inside the air fryer. This makes the total active air-fryer time approximately 18 minutes, plus 3 minutes for preheating. Cooking times vary between air-fryer models and according to the size of the silicone cups. The centres should be fully set and reach 71°C (160°F).Dietary Information
This recipe contains egg and cow’s milk. Gruyère may use animal-derived rennet, so choose cheese labelled suitable for vegetarians when necessary. The recipe is naturally low in carbohydrates and sugar. It can suit gluten-free, wheat-free, nut-free and soy-free diets when all packaged ingredients meet those requirements. Check the cream, cheese and cooking oil for allergen and cross-contamination warnings.Nutrition Information
The nutritional estimate includes the complete egg mixture, Gruyère, cream and a small amount of olive oil divided into four servings. Exact values vary according to the cream and cheese used. The original claim that the recipe contains no carbohydrates is not completely accurate. Eggs, cream and cheese contain small amounts, although the finished recipe remains very low in carbohydrates.Variations
Replace Gruyère with Swiss cheese for a less expensive alternative with a similar flavour. Chopped chives, parsley, spinach or finely diced bell pepper can also be added. Avoid adding too many moist vegetables because they can prevent the centres from setting properly.Storage
Refrigerate cooled egg cups in a covered container within 2 hours and consume them within 3 days. Reheat until the centres reach 74°C (165°F). They can be frozen for up to 1 month, although the texture may become slightly softer after thawing.Wine Advice
Pair these creamy egg cups with a lightly oaked Chardonnay or a fresh Sauvignon Blanc. Chardonnay complements the Gruyère and cream, while Sauvignon Blanc provides a fresher contrast.Nutrition values
Calories: 130 kcal | Carbohydrates: 1 g | Protein: 8 g | Fat: 10 g | Saturated Fat: 5 g | Sodium: 230 mg | Sugar: 1 g