Œufs à la Lorraine (Eggs with Bacon, Gruyère and Cream — sur le Plat or in Cocotte)

Ingredients

• Eggs
• Lean bacon: 2 slices for the sur le plat version; 1 teaspoonful of small dice
• Gruyère cheese: thin slices for the sur le plat version; 3 shavings
• Cream: 1 spoonful

Instructions

1. Sur le plat: garnish the bottom of the dish with two slices of lean bacon, blanched and lightly grilled, and with thin slices of Gruyère.
2. Break the eggs on top, surround the yolks with a spoonful of cream, and cook them as usual.
3. In cocotte: garnish the bottom of each cocotte with a teaspoonful of small dice of lean bacon, browned.
4. Add 3 shavings of Gruyère and 1 spoonful of boiling cream to each cocotte.
5. Break the eggs in and poach in a bain-marie.