Oeufs en cocotte à la Suisse
From Cookipedia
A richer, Swiss version of a French classic.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 8 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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