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


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.

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