Egg Gratin with Shrimps

Boil the eggs until hard, rinse, remove the shell and cool. Grease 4 small gratin dishes (approx. 12 cm) or a large gratin dish.

Stir the cream with horseradish. Season with salt & pepper. Clean and rinse spring onions and cut into rings. Finely crumble bread. Cut eggs into slices and spread evenly like roof tiles in ramekins. Spread cheese, bread crumbs, sour cream and chilies cut into fine rings evenly over the top. Bake in a preheated oven at 200 °C convection oven. Serve with baguette and white wine.

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