Eggs in small soufflé dishes

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serves 4

  • 80 g of grated Gruyère
  • 2 tbs of finely chopped chives
  • 4 eggs
  • salt, pepper from a mill
  • aluminium foil for covering

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  1. 1 Sprinkle a little grated cheese and chives into the soufflé dishes.
  2. 2 Break a raw egg into each dish and season. Sprinkle on the remaining cheese and chives.
  3. 3 Cover the dishes with aluminium foil and place in a baking tin. Place on the second lowest shelf in the oven, preheated to 180°C. Cook for approx. 10 mins. until the eggs are semi-firm.

Cheese in this recipe