Make a dish of eggs as the Swiss do, with cream and cheese. In individual gratin dishes the eggs can be prepared for one or two. They should be served in and eaten from the cooking dish.
Ingredients
4 4 tablespoons - salt and freshly milled pepper
40–50 g 1½ oz
Method
Choose two individual gratin or egg dishes and thoroughly butter them inside. Crack two eggs into each dish and spoon a tablespoon of cream over each egg. Season with salt and pepper. Sprinkle a wreath of grated cheese around each egg, over the white. Place in a moderate oven (180°C., 350°F., Gas Mark 4) and bake for 15–20 minutes. The whites should be set and the yolks still soft.
If you like the cheese slightly browned, pop them under the grill for a moment but not too long otherwise the egg yolks become overcooked. Serve in the dish with French bread and butter.