Eggs en cocotte

4 servings

Ingredients

Quantity Ingredient
15 grams Butter; melted (1/2 oz)
75 grams Gruyere cheese; (3oz)
4 Eggs; size 3
1 200 gram tub creme fraiche
Ground nutmeg
Salt and freshly ground black pepper

Directions

1. Brush the butter inside 4 large ramekin dishes. Divide 50g (2oz) cheese between the 4 dishes.

2. Crack an egg on top of each then spoon over the cream fraiche.

3. Add a little nutmeg and seasoning to taste then sprinkle over the remaining cheese.

4. Place the ramekin dishes on a baking tray in a preheated oven 180 C, 350 F, Gas Mark 4 for 20-25 minutes or until the egg has just set. Serve immediately.

Converted by MC_Buster.

NOTES : This traditional French dish is ideal for a light lunch, breakfast or first course.

Converted by MM_Buster v2.0l.

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