- 4 teaspoon salted butter
- 1/3 cup plus shredded Gruyere cheese
- 4 eggs
- 4 tablespoon heavy cream
- Salt and freshly ground pepper, to taste
- 2 tsp. chopped fresh flat-leaf parsley
- Fill a baking pan with 1 1/2 inches water.
- Butter the 4 ramekins with 1 tsp of butter each.
- Place 1 tbsp of cheese in each ramekin.
- Break 1 egg into each ramekin, then top each with 1 tbsp cream.
- Place the ramekins in the cake pan and cook for 6 to 7 minutes for runny yolks, 9 to 10 minutes for firm yolks.
- Remove the ramekins from the oven, season the eggs with salt and pepper, top each with 1/2 tsp. parsley and serve immediately.
Nutrition
- Serving Size: 4
- Calories: 196
- Sugar: 0g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 226mg
