Ingredients:

  • 1/2 cup (120 ml) Heavy Cream (Cold)
  • 1/2 cup (60g) Gruyère Cheese, grated
  • 2 tablespoons Fresh Chives, minced (plus extra for garnish)
  • 1 tablespoon Fresh Parsley, finely chopped
  • Fine sea salt, to taste
  • Freshly ground Black Pepper, to taste
  • 4 Large Eggs
  • Unsalted Butter, as needed (for greasing)

Instructions:

  1. Preheat oven to 375°F (190°C). Boil water for the water bath setup. Generously butter the inside of the four ramekins.
  2. Divide the grated Gruyère, half of the chives, parsley, salt, and pepper evenly among the four prepared ramekins.
  3. Pour the cold heavy cream equally over the cheese mixture in each ramekin, giving a gentle swirl to combine slightly.
  4. Carefully crack one egg into each ramekin, ensuring the yolk remains intact. Do not stir.
  5. Place the filled ramekins into a large baking dish. Carefully pour the boiling water into the baking dish until the water level reaches about halfway up the sides of the ramekins (the bain-marie).
  6. Carefully transfer the baking dish to the preheated oven. Bake for 12 to 15 minutes. The whites should be set, but the yolk should still jiggle slightly.
  7. Carefully remove the ramekins from the water bath using tongs and let them rest for 1 minute.
  8. Garnish immediately with the remaining fresh chives and a final grind of pepper. Serve piping hot with crusty bread for dipping.