One egg is un Oeuf?


The old joke - why do French people only boil one egg? - has resurfaced in the brilliant courtroom drama, The Trial of the Chicago 7. It reminded me of this great little dish, which sounds nothing but punches above its weight. You can easily adapt it to suit small or large numbers.


FOR 6 PEOPLE 7 eggs 1 tablespoon thick cream (crème fraîche if possible)

1 tablespoon grated Gruyère, 1 tablespoon chopped parsley salt and freshly ground pepper Preheat the oven to gas mark 6, 400°F, 200°C.

Put six of the eggs into a pan with enough cold water to cover. Bring them to the boil, simmer for 5 mins., turn off and leave for 5 more mins. Plunge the eggs into cold water and leave to cool. Shell and cut the eggs in half lengthwise. Scoop out the yolks into a bowl, mash with a fork.

Lightly beat the remaining egg and add to the bowl together with the crème fraîche, Gruyère, parsley and seasoning. Spoon the quite liquid mixture into the eggs until they overflow, and put them in a lightly oiled gratin dish. You can do this ahead of time. They now need a final five minutes in the top of a hottish oven or under a grill to melt the cheese and to brown. The trick is to get them really hot without overcooking.