Oeufs En Cocotte à La Suisse

Beth Renzetti


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


★★★★★ 6 votes

10 Min
5 Min


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

How to Make Oeufs En Cocotte à La Suisse


  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.

Printable Recipe Card

About Oeufs En Cocotte à La Suisse

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

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