Tuesday, 6 January 2015

Swiss Eggs

Carole's Chatter: Swiss Eggs

The inspiration for these Swiss Eggs is courtesy of the great blog Jenny Eatwell's Rhubarb and Ginger.  She is not however at all responsible for the way I cooked them – while hers were soft and no doubt luscious, mine were rather more cooked as a result of my not liking runny egg.

I buttered some ramekins as well as I could (it didn't work- the egg still stuck a bit)

I put some pepper and some grated cheese into each ramekin – about a third of the way up and then broke 2 eggs into each ramekin.

More grated cheese on top followed by a splosh of cream and a few spots of Worcestershire sauce.

I baked these in a low oven until they were sufficiently done – in my case about 35 minutes (I think 25 would have been enough)

I baked them sitting in some hot water in an oven dish – the hot water came almost half way up the ramekins.  If you put too much water in you will have a bit of difficulty getting the ramekins out for serving.


  1. I might have to give these a try! I've seen similar cooked in microwave....thanks!

  2. Hey keep posting such good and meaningful articles.

  3. this sounds interesting and good! I might want to add some complexity by whipping the eggs first - but that is me!

  4. I love the things you try with eggs. This sounds delicious!


Your comments are most welcome. Cheers