Swiss Eggs

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

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.


  • 4 eggs
  • 4 tablespoons double cream
  • salt and freshly milled pepper
  • 40–50 g/ oz Gruyère cheese, grated


    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.