Eggs with cream recipe
- Crack each egg in a flan mold or fire resistant pans. Season.
- Mix the lemon juice with the cream, brandy, mustard, dill and grated cheese until getting a smooth cream. Distribute it on the eggs.
- Pour 150 ml of water in the pressure cooker, put molds in, close it and let it pressurize in high heat. As soon as the valve starts ringing, reduce the heat and cook for about 4 minutes.
- Allow steam to escape and uncover pot, after a few minutes remove the molds. To prevent burns it is convenient to use a kitchen mitt. Serve the eggs directly in their containers.
- Tip: to get a more flavorful recipe, sprinkle the eggs with grated bread and gratin it under the grill for 4 or 5 minutes.
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2 tbsp of pear brandy
2 tbsp of pear brandy- 100 ml of liquid cream
- Juice of ½ a lemon
- 1 tbsp of dry dill
- 40 g of grated emmental
- 2 tbsp of mustard
- 4 eggs
