Ingredients
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8
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240
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125
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Directions
Oeufs En Cocotte La Suisse, A richer, Swiss version of a French classic , I liked the eggs very much 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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Steps
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1
Done
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Pre-Heat the Oven to 190 C (375 F - Gas 5) |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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Bake For About 6 Minutes Until the Mixture Is Just Set. |
