Swiss Eggs

Ingredients

• half a dozen eggs
• a quarter of a pound of cheese
• one-third of a cupful of cream
• two table-spoonfuls of butter
• a teaspoonfui of mustard
• half a teaspoonfui of salt
• one-tenth of a teaspoonfui of cayenne

Method

1. 1

   Cut the cheese into thin shavings.

2. 2

   Butter an egg-dish or a gratin-dish and spread the cheese in it.

3. 3

   Distribute the remainder of the butter in small portions over the cheese.

4. 4

   Mix the salt, cayenne, mustard, and cream, and pour half of the mixture over the cheese.

5. 5

   Break the eggs into the dish, pour the remaining liquid over them, and cook in an oven for eight minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 216. The excerpt below is the record exactly as published.

Swiss Eggs. To make this dish, one must take half a dozen eggs, a quarter of a pound of cheese, one-third of a cupful of cream, two table-spoonfuls of butter, a teaspoonfui of mustard, half a teaspoonfui of salt, and one-tenth of a teaspoonfui of cayenne

Cook this with the app: pantry check, scaling, and the assistant.