Oeufs En Cocotte à La Suisse |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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A richer, Swiss version of a French classic. Ingredients:
8 eggs |
240 ml double cream |
125 g gruyere cheese, finely grated |
nutmeg, ground |
pepper, ground |
Directions:
1. Pre-heat the oven to 190° C (375° F - gas 5)
2. Grease 4 ramekins well and place in a baking dish or roasting tin, to which sufficient hot water has been added to come up half way up the sides of the ramekins.
3. Carefully crack 2 eggs into each ramekin. Combine the cream & cheese; divide among the ramekins. Sprinkle a pinch each of nutmeg & pepper onto each serving.
4. Bake for about 6 minutes until the mixture is just set.
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