Boiled eggs and twists with Gruyère AOP Réserve
Difficulty level: very easy
Servings 4 people
Ingredients
- 4 eggs at room temperature
- 1 leaf puff pastry ready to use
- 1 egg beaten
- 75 g from Gruyere AOP Reserve finely grated
- Salt
- Pepper
- Watercress sprouts
Instructions
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Preheat the oven to 200°C. Cover a baking sheet with parchment paper.
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Unroll the cold puff pastry and cut it lengthwise into two pieces. Then cut each piece into strips approximately 2 cm wide.
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Brush the entire surface with beaten egg. Sprinkle the grated Gruyère AOP Reserve evenly over the dough and press gently so that the cheese adheres well to the dough.
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Lift a strip, hold both ends and twist it several times to form a spiral.
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Place it on the baking tray and repeat the operation with the remaining strips.
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Brush the twists with a little more beaten egg and sprinkle with additional cheese if desired.
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Bake for 7 to 8 minutes, until the twists are nicely puffed and golden brown.
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Meanwhile, bring a pot of water to a boil. Gently immerse the eggs in the water using a spoon so that they do not break. Leave to simmer for 3 mins to 3 mins 30 mins, depending on their size, so that the yolks remain creamy.
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Quickly run the eggs under cold water. Place them in egg cups, cut off the tops and garnish with watercress and black pepper.
© Swiss Cheeses
