5 Reviews

Simple and wonderful! The cream, cheese and fresh nutmeg really make this something special.

2 people found this helpful. Was it helpful to you? [Yes] [No]
under12parsecs June 16, 2011

Oh my, this was so good! Served with buttered, toast soldiers to dip into the egg and creamy-cheese mixture.

2 people found this helpful. Was it helpful to you? [Yes] [No]
evelyn/athens June 12, 2011

I liked the eggs very much. I used 747 eggs and I wanted mine to be runny so I cooked them for about 10 minutes. The texture was perfect, loved the gruyere cheese in the dish. I freshly ground my nutmeg, but found it a little over powering. Next time I would omit it. Thanks for sharing another lovely recipe.

1 person found this helpful. Was it helpful to you? [Yes] [No]
Baby Kato May 09, 2013

I truly enjoyed these for lunch today. I love the way the egg whites, cream and cheese just magically blend together. I had to cook them for a total of 21 minutes (a few less and my yolks would have still been runny. At 6 and 12 minutes it was not set all all. Now I only made 1 ramekin. My oven is true to temp. Next time I will start with boiling water around the eggs. I wonder if having the ramekin inside a silicone bread pan kept the heat from getting to the ramekin. I will experiment.

1 person found this helpful. Was it helpful to you? [Yes] [No]
Ambervim July 25, 2011

What an easy way to have an elegant breakfast dish. I love the way Gruyere melts so creamy! And the nutmeg is a really nice touch. Served with a Swiss braided bread from a local bakery. Made for ZWT 7.

1 person found this helpful. Was it helpful to you? [Yes] [No]
Outta Here June 19, 2011
Oeufs En Cocotte à La Suisse