Butter small baking dishes and sprinkle with breadcrumbs.
Stir the goat cheese well with the egg yolks, seasoning with pepper, salt and a little nutmeg (of course, you can add a little freshly chopped parsley to taste). Carefully fold in the egg whites, beaten as hard as possible. Fill into the ramekins and bake at 180 °C for about twenty minutes.
Then leave the ramekins on the open heat for another five minutes.
To serve: eat directly out of the ramekins (it is too difficult to turn out of the ramekins).
It goes very well with Vogerlsalat.
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