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.