3 oz. of Gruyere cheese
1 oz. of butter
1 teaspoonful of finely chopped parsley
Pepper and salt to taste
Spread the butter evenly on a flat baking dish; lay on it some very thin slices of the cheese.
On to these break the eggs, keeping the yolks whole.
Grate the rest of the cheese, mix it with the parsley; sprinkle this over the eggs. Bake them in a hot oven for 5 to 7 minutes.