There’s nothing that says cocooning in Switzerland more than a croûte au fromage. For those of you who aren’t familiar with the delectable Swiss dish, it’s somewhat similar to a Welsh rarebit, an open faced toastie or perhaps a little like a cheese fondue without the dipping (so nothing like a fondue at all, actually). It’s the kind of thing you order on a lunch break after a morning in the mountains to warm you up with a lovely glass of regional white wine.

Today, I’m teaming up with Hugo Reitzel to share my ultimate autumnal cocooning recipe which is a luxury truffle cheesy egg and soldiers recipe. Hugo Reitzel is a Swiss company specialised in making all sorts of pickled vegetables. The brand is so truly Swiss and has been around under this same name since 1909. We use their pickles at Le Pointu and I’ve always got a jar in my fridge, so when they got in touch asking if I’d like to make a recipe featuring their products, I really couldn’t say no. Now I’m just hoping they’ll keep me stocked with a lifetime supply of cornichons… 

Cheesy soldiers recipeCheesy egg and soldiers façon Suisse, serves 1 

  • 1 small knob of butter
  • 1 clove of garlic, halved
  • 1 thick slice of bread
  • 40ml white white
  • 1-2 teaspoons kirsch (cherry brandy)
  • 1 teaspoon hot mustard
  • 4-5 Hugo Reitzel cornichons (pickles or gherkins in English)
  • 2 slices of truffle ham (the truffle is obviously optional but this ham is one of the best things I’ve ever had!)
  • 200g raclette cheese, thickly sliced
  • 1-2 eggs
  • Black pepper
  • Truffle oil (optional)
  • Truffles (optional)


Preheat oven to 210°C.

Grease a small baking tray with the butter and rub with garlic. Leave the garlic on the side of the dish. Place a thick slice of bread in the centre of the dish. Cover evenly with white wine and kirsch. Spread one teaspoon of mustard on top and some sliced up gherkins. Add two layers of ham and cover with cheese (you need a lot more cheese than you think is even reasonable). Season with cracked black pepper and pop in the oven for 10-12 minutes until the cheese has melted. If you want to colour the cheese a little more, turn the oven to grill for another 2-3 minutes.

Serve with one or two boiled eggs. For a soft boiled egg, bring a saucepan of water to a simmer and boil the eggs for 5 minutes.

Remove from the oven and slice into thick soldiers. Add a drizzle of truffle oil, more black pepper, some fresh truffles and some more Hugo Reitzel gherkins. Eat quickly while it’s still warm!

Croute au fromage

This is a sponsored post in collaboration with Hugo Reitzel