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80g Comté cheese
5 duck eggs
¼ tsp nutmeg
60g crème fraéche

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.


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