Oeufs En Cocotte À La Suisse - cooking recipe

Ingredients

8 eggs
240 ml double cream
125 g gruyere cheese, finely grated
nutmeg, ground
pepper, ground

Preparation

Pre-heat the oven to 190\u00b0 C (375\u00b0 F - gas 5)
Grease 4 ramekins well and place in a baking dish or roasting tin, to which sufficient hot water has been added to come up half way up the sides of the ramekins.
Carefully crack 2 eggs into each ramekin. Combine the cream & cheese; divide among the ramekins. Sprinkle a pinch each of nutmeg & pepper onto each serving.
Bake for about 6 minutes until the mixture is just set.