1. Preheat the oven to 400°F. 2. Butter an individual ramekin or small oven-proof bowl (about 6" in diameter). 3. Beat the egg whites. When they start to become stiff, add salt to taste. Continue beating until they hold their peaks well. 4. Spoon the egg whites into the ramekin. With the back of a soup spoon, make a well in the middle of the egg whites, pushing the egg whites up the sides of the ramekin. 5. Carefully drop the 2 egg yolks into the well. Then add the cream and Gruyere. Grind in some black pepper to taste and add the butter. Smooth the egg whites back over the top, in a mound. 6. Bake in the oven for 4 to 8 minutes. The top should be lightly golden, and when you break the crust, the yolks and cream should be soft and hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
