Oeufs en cocotte à la Suisse
A richer, Swiss version of a French classic.
| Oeufs en cocotte à la Suisse | |
|---|---|
 |
| Oeufs en cocotte à la Suisse | |
| Servings: | Serves 4 |
| Calories per serving: | 553 |
| Ready in: | 20 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 20th January 2013 |
|
Best recipe reviewLovely starter 5/5 Trouble is I always want more! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 8 free range eggs
- 240 ml double cream
- 125 g Gruyère cheese, finely grated
- Nutmeg and pepper, ground
Mise en place
- Preheat the oven to 190° C (375° F - gas 5)
Method
- Grease the 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.
- Beat the ingredients together and pour into the ramekins.
- Bake for about 6 minutes until the mixture is just set.
Serving suggestions
Good for breakfast as well as a first course or snack.
Variations
Use single cream if you wish, although it is not authentic.
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