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Makes 8 small souffle moulds

  • 1 bunch chive
  • 1 bunch parsley
  • 150 g mild Emmentaler AOC
  • 100 g sour cream
  • salt, pepper from the salt/pepper mill
  • 8 eggs

  • Cut chives into small rolls and put aside some of it for garnishing.
  • Finely grate Emmentaler AOC.
  • Stir herbs with 100 g of cheese and sour cream and season.
  • Put mixture into buttered souffle moulds. Crack eggs carefully into moulds. Sprinkle with remaining Emmentaler AOC.
  • Put into the oven (220° C) for 10 minutes until eggs are firm but still moist and gratinate until surface is golden.
  • Sprinkle with chives.