An excellent holiday breakfast, or lunch served with a glass of Sauternes. From “French Feasts,” by Stephane Reynaud (Stewart Tabori & Chang). Use porcelain ramekins or other oven-safe baking dishes. Serves 6.
Ingredients
2 1/2 cups heavy cream
1 pinch grated nutmeg
Salt and pepper
Butter for ramekins
6 eggs
1 cup walnuts
3 1/2 ounces Roquefort cheese
Directions
Season the heavy cream with nutmeg, salt and pepper.
Butter six individual ramekins and break an egg into each one, taking care not to break the yolk. Add a few walnut kernels and chunks of Roquefort cheese to each ramekin; then pour the cream to fill each ramekin.
Place the ramekins in a water bath and bake in a 400-degree oven for 10 minutes.
