Yield: 4 servings
- 1 egg
- 1 cup of Swiss cheese, grated
- 3-4 slices of rye bread, cubed
- Preheat your oven 375°F and turn on your convection fan, if you have one.
- In a medium bowl, whisk the eggs. Using your hands, mix in the cheese and bread. Mound the mixture on top of four onion soup-filled ovenproof bowls. Bake until the topping is cooked through and golden brown, about 20 minutes. Carefully remove from the oven, serve and share.