Eggs Lorraine

Ingredients

• 2 slices lean bacon
• 3 thin slices Gruyère cheese
• to taste eggs
• 1 spoonful per egg yolk cream

Instructions

1. This recipe presents two classic methods of preparation:
2. **Sur le plat (on a baking dish):** Line the bottom of a shallow baking dish with two slices of lean bacon that have been blanched and lightly grilled. Add thin slices of Gruyère cheese. Break the eggs into the dish, arranging them over the bacon and cheese. Surround each egg yolk with a spoonful of cream. Cook as you would ordinarily cook eggs on a dish (typically in a moderate oven until the whites are set and yolks remain soft).
3. **En cocottes (in individual ramekins):** Fill the bottom of each cocotte (small earthenware dish) with a teaspoon of small dice of lean bacon that has been crisped in its own fat (rissolés). Add 3 thin shavings of Gruyère cheese and 1 spoonful of boiling cream to each cocotte. Break the egg(s) into the cocotte and poach gently in a bain-marie (water bath) until the whites are set.