Spicy Egg Gratin

For spicy egg gratin, first peel the hard-boiled eggs and cut into half-inch-thick slices.

Cover the bottom of a small, buttered gratin dish with the egg slices. Spread 1 tablespoon of freshly grated horseradish on top. Sprinkle with ground salt and pepper, a touch of nutmeg and two tablespoons of freshly grated Gruyère. Then add another layer of eggs, spread with horseradish and season. Continue until all the egg slices are used up. The top layer must be covered with cheese in any case.

For the glaze, mix the egg with whipped cream, salt, pepper, nutmeg and a little horseradish and pour over the hot egg gratin. Place the dish in the middle of the oven preheated to 200 °C for a quarter of an hour.

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