Baked Eggs en Soufflé


  • 4 eggs
  • salt and white pepper
  • butter
  • 4 tablespoons double cream
  • 4 tablespoons grated parmesan cheese


Separate eggs. Beat the whites until very stiff and season generously with salt and white pepper. Butter individual ramekins or casseroles and spoon egg whites into each. Use rather large ramekins as egg whites tend to rise like a soufflé. Make a depression with the back of your spoon for each egg yolk. Place yolks in hollows (1 to each ramekin); cover each yolk with 1 tablespoon cream and sprinkle with grated cheese. Bake in a hot oven (450°F. Mark 7) for 8 to 10 minutes.