Oeufs En Cocotte à La Suisse

Beth Renzetti

By
@elmotoo

A richer, Swiss version of a French classic. Originally posted for ZWT, reposted for Culinary Quest.

Rating:
★★★★★ 6 votes
Comments:
Serves:
4
Prep:
10 Min
Cook:
5 Min
Method:
Bake

Ingredients

8 large
eggs
240 ml
double cream
125 g
gruyere cheese, finely grated
1 pinch
nutmeg, ground
2 pinch
pepper, ground

Step-By-Step

1Pre-heat the oven to 190° C (375° F - gas 5)
2Grease 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.
3Carefully crack 2 eggs into each ramekin. Combine the cream & cheese; divide among the ramekins. Sprinkle a pinch each of nutmeg & pepper onto each serving.
4Bake for about 6 minutes until the mixture is just set.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: French
Dietary Needs: Vegetarian, Wheat Free, Low Carb
Other Tag: Quick & Easy