Oeufs à la genevoise

• 6 egg yolks
• 15 fl oz (450 ml) chicken stock or milk

Mix the egg yolks with the stock or milk. Add the nutmeg and pepper. Butter an ovenproof dish and line it with the Gruyère. Pour on the egg mixture and cover. Bake in the oven at gas mark 6, 400°F (200°C) for 20 minutes. It should have the consistency of a thick custard.