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.
I might have to give these a try! I've seen similar cooked in microwave....thanks!
ReplyDeleteHey keep posting such good and meaningful articles.
ReplyDeletethis sounds interesting and good! I might want to add some complexity by whipping the eggs first - but that is me!
ReplyDeleteI love the things you try with eggs. This sounds delicious!
ReplyDelete