Slice the eggs in half and place them, yolk down, on a thickly buttered ovenproof dish. Preheat the oven to 425F. Prepare the sauce: stir the mustard with the crÅme fraöche, add two-thirds of the GruyÅre and pepper. Pour the sauce over the eggs. Sprinkle with the rest of the GruyÅre. Bake for 20 minutes. Serve hot.
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6 hard-boiled eggs
5 tbsp strong mustard
2 cups crÅme fraöche
1 cup grated GruyÅre cheese
2 tbsp unsalted butter
pepper
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20
mn
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10
mn
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No need to salt the sauce, the saltiness of the mustard makes up for it.
