Prep 10 mins
Cook 6 mins
A richer, Swiss version of a French classic.
- Pre-heat the oven to 190° C (375° F - gas 5)
- 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.
- 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.
- Bake for about 6 minutes until the mixture is just set.
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.