ALPINE EGGS

6 large fresh eggs
12 oz (350 g) grated Emmental Cheese
approximately 1 oz (25 g) butter
salt and freshly milled black pepper
1 dessertspoon freshly snipped chive

Butter a shallow ovenproof baking dish quite generously, then cover the base with half the grated cheese. Now carefully break 6 eggs on to the cheese, season well with salt and freshly milled black pepper, then sprinkle the rest of the cheese over the eggs, covering them completely.

Dot with a few flecks of butter here and there, then bake in the centre of the oven for 12-15 minutes, by which time the cheese will be melted and bubbling, and the eggs just set. Just before serving sprinkle the chives over and serve with crusty fresh bread and a crisp green salad.

Note: For a special occasion, serve Alpine eggs as a first course. Use individual dishes (buttered) with 1 egg per person and 2 oz (50 g) grated Emmental cheese per person. Prepare and cook in exactly the same way as above.