Here at the 1802 House, we are always striving to create a breakfast menu that’s a little different from what our guests would prepare for themselves at home. I love gruyere cheese in anything and am always looking for new ways to use it in our recipes. In these cheesy puffs, we’ve combined Gruyere with chives to make beautiful Gougeres to serve with eggs. They have a real WOW factor with guests, but this savory ‘pate a choux’ is so simple to make.
These Gougeres freeze beautifully. I always try to keep some on hand for those days when I’m only cooking breakfast for a small number of guests. They are so easy to take out of the freezer, bake and serve with a sour cream scrambled egg and sautéed Portobello’s. It takes a simple breakfast to a whole new level.
The gougeres also pair well with a nice wine in the evening as Hors D’Oeuvres. Just use a smaller scoope to make them and adjust the baking time.