Simple and wonderful! The cream, cheese and fresh nutmeg really make this something special.
Oh my, this was so good! Served with buttered, toast soldiers to dip into the egg and creamy-cheese mixture.
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.
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.
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.