Baked Swiss Eggs




6 eggs
1 cup Swiss Cheese, shredded
2 TBS white wine
½ cup heavy whipping cream
Dash of nutmeg

With a wire whisk, beat whipping cream for about one minute, until thickened. Add wine and nutmeg and stir in thoroughly.

Spray six ramekins with non-stick coating. Place 1 TBS whipped cream on the bottom of each ramekin. Sprinkle a thin layer of cheese over cream. Break egg into ramekin over the cheese. Add another layer of whipped cream, then another layer of cheese.

Bake at 325 degrees about 12-18 minutes, until yolks are set to taste.

Yield: 6 servings

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