serves
6
serves
6
people
Ingredients
80g Comté cheese
5 duck eggs
¼ tsp nutmeg
60g crème fraéche
Instructions
Preheat oven to 220°C.
Grate the Comté cheese and scatter half over the base of a buttered 22cm baking dish.
Separate the duck eggs, keeping yolks intact. Whisk whites in a large bowl with the nutmeg to soft peaks. Season.
Fold in remaining cheese, pour mixture into dish and make 5 shallow indentations around edge of mixture. Place 1 yolk in each indentation, spoon over the crème fraéche.
Bake for 12 minutes or until golden and set.
As seen in Feast magazine, Issue 11, pg135.
Photography by John Laurie
Photography by John Laurie
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
