Go Back
Delia Smith Alpine Eggs Recipe

Delia Smith Alpine Eggs Recipe

Delia Smith's Alpine eggs recipe bakes eggs in a rich, bubbling cheese and cream sauce until just set.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 People
Course: Main Course
Cuisine: British
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 25 g unsalted butter
  • 1 small onion finely chopped
  • 150 ml double cream
  • 100 g gruyère cheese grated
  • A pinch of freshly grated nutmeg
  • Salt and freshly ground black pepper
  • 4 large eggs
  • Fresh chives or parsley chopped, to finish
  • Crusty bread to serve

Method
 

  1. Preheat oven to 200°C (180°C fan / Gas 6). Soften the onion in butter for 5–6 minutes.
  2. Add the cream, bring to a gentle simmer, and season with nutmeg, salt and pepper.
  3. Divide the mixture between 4 baking dishes.
  4. Crack one egg into each dish.
  5. Scatter grated gruyère evenly over each dish.
  6. Bake for 10–12 minutes until whites are set and yolks are still soft.
  7. Scatter with chives or parsley and serve immediately with crusty bread.

Notes

Check from around 9 minutes if you like your yolks properly soft — the timing window is narrow.
Individual dishes give a more even bake than one large dish.
Nutmeg is a small addition but classic with cream and cheese — don't skip it.
Best eaten immediately; this dish doesn't reheat or freeze well.
Add cooked bacon, mushrooms, or spinach to the cream base for a heartier version.