Oeufs en cocotte à la Suisse
Revision as of 03:45, 27 July 2016 by Chef
A richer, Swiss version of a French classic.
- Preheat the oven to 190° C (375° F - gas 5)
- 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.
Good for breakfast as well as a first course or snack.
Use single cream if you wish, although it is not authentic.
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