in Switzerland

Arugula – Chöpfli

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Ingredients for 4 servings:

  • 500 g arugula
  • salt water
  • 6 eggs
  • 1.2 dl cream
  • Salt
  • nutmeg
  • n. B. Butter, soft for the molds

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Arugula with a difference

Cook the arugula in salted water until soft, rinse with cold water, squeeze dry, and roughly chop. Line a gratin dish with kitchen paper. Preheat the oven to 170°C. Whisk together the eggs, cream, and seasonings and add the arugula. Brush 4 small gratin dishes with butter and pour in the mixture. Place the filled dishes in the gratin dish and fill the dish 2/3 full with hot water. Bake for 40 minutes at 170°C. Serve the Chöpfli warm. Serve with salad as a starter and with fried potatoes as a main course. Those who are brave can use stinging nettles instead of arugula. They should be as young as possible.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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