- Preheat the oven to 200°C. Line a baking tray with parchment paper.
- Unroll the cold puff pastry and cut lengthwise into 2 pieces. Then cut each piece into strips, about 2 cm wide.
- Brush the entire surface with the egg. Sprinkle the Le Gruyère AOP evenly over the pastry and gently press it down so the cheese sticks to the dough..
- Lift one strip, hold both ends, and twist it a few times to form a spiral. Place it on the baking tray and repeat with the remaining strips.
- Brush the twists with a little more beaten egg and sprinkle with extra cheese if desired.
- Bake in the oven for 7–8 minutes, until the twists are puffed and golden.
- Meanwhile, bring a saucepan of water to a boil. Carefully lower the eggs into the water with a spoon so they don’t crack. Let simmer for 6–6½ minutes, depending on size, so the yolks remain creamy.
- Quickly rinse the eggs under cold water. Place them in egg cups, cut off the tops, and garnish with cress and black pepper.
- Serve immediately with the warm Le Gruyère AOP twists.
There’s something incredibly satisfying about dipping a crispy, cheesy Le Gruyère AOP puff-pastry twist into a creamy, golden egg yolk. The cheese becomes even nuttier, the pastry even more buttery, and every dip feels like a lovely surprise—salty, silky, and completely irresistible.
– Systrarna Eisenman
| Creamy Eggs Serves 4–6 |
|
|---|---|
| 4-6 | eggs, at room temperature |
| 1 | sheet ready-rolled puff pastry |
| 1 | egg, beaten |
| 75 g | Le Gruyère AOP, finely grated |
| Salt and freshly ground black pepper | |
| Cress, for garnish | |
