Swiss Baked Eggs
This is a little gem of a supper dish for one, and it's made in moments. Serve it with fingers of wholewheat toast. Although you can use other cheeses, it's really best made with Gruyère.
|2 large eggs|
|2 dessertspoons double cream|
|1 oz (25 g) Gruyere cheese, grated|
|salt and freshly milled black pepper|
|Need help with conversions?|
|You will also need a 3 inch (7.5 cm) ramekin, buttered.|
First you need a medium-sized saucepan, with a lid, that is big enough to hold the ramekin and leave enough space round it for you to lift it in and out. So place the dish in the saucepan and pour in enough water to come two-thirds of the way up the side of the ramekin. Put the saucepan on to heat and allow the water to come up to simmering point.
While you're waiting, pour 1 dessertspoon of cream into the base of the dish to heat through. Now break two eggs into the ramekin, season them with salt and pepper, then put a lid on the saucepan and let it simmer very gently for 6-7 minutes or until the eggs are just set. Meanwhile pre-heat the grill, then when the eggs are ready carefully remove the ramekin from the pan (using a cloth to protect your hands). Spoon the rest of the cream over the eggs then sprinkle with the grated cheese, and place the dish under a very hot grill for a few seconds until the cheese bubbles. Then serve straight away.
Note: These timings will give a firm set to the eggs. If you want them softer, just give them 5 minutes' simmering.
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