Oeufs En Cocotte à La Suisse
photo by Baby Kato
- Ready In:
- 16mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 8 eggs
- 240 ml double cream
- 125 g gruyere cheese, finely grated
- nutmeg, ground
- pepper, ground
directions
- 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.
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Reviews
-
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.
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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.
RECIPE SUBMITTED BY
Elmotoo
Geneva, New York