Baked Eggs with Cream

Name: Baked Eggs with Cream
Yield: Serves 4
Cuisine: France
Ingredients: salt and freshly-ground black pepper; salt and freshly-ground black pepper; 8 eggs; buttered breadcrumbs; 2 tablespoons grated gruyère; 2 tablespoons lemon juice; 2 tablespoons dry white wine; 1–2 teaspoons prepared mustard; ¼ pint cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

¼ pint cream
2 tablespoons grated gruyère
2 tablespoons

Europe
France
Mediterranean
Vegetarian
Breakfast

Method

Mix together cream, grated cheese, lemon juice and dry white wine; add mustard and salt and pepper, to taste. Break eggs into individual buttered ramekins or casseroles, 2 eggs in each. Cover the eggs with the sauce and sprinkle buttered breadcrumbs over the top. Place ramekins in a pan of hot water and bake in a moderate oven (