Swiss Eggs

Ingredients

• Six eggs
• one-quarter pound cheese
• one-third cupful cream
• two tablespoontuls butter
• one teaspoonful mustard
• one-half teaspoonful salt
• one-tenth teaspoonful cayennne

Method

1. 1

   Cut the cheese into thin shavings; butter an egg-dish or a grating-dish and spread the cheese in it.

2. 2

   Distribute small portions of the remaining butter over the cheese.

3. 3

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

4. 4

   Break the eggs into the dish, pour the remaining liquid over them, and place in an oven.

5. 5

   Cook for eight minutes.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 56. The excerpt below is the record exactly as published.

SWISS EGGS: (Miss Parloa. From the “Kitchen Companion.”’) Six eggs, one-quarter pound cheese, one-third cupful cream, two tablespoontuls butter, one teaspoonful mustard, one-half tea- spoonful salt, one-tenth teaspoonful cayennne. Cut the cheese into thin shavings; butter an egg-dish or a grating-dish (if you have neither use a small stone-china plat- ter) and spread the cheese in it. Upon the cheese distribute in small portions the remainder of the butter; mix the salt, cayenne, mustard and cream, and pour half of the mixture over the cheese. Break the eggs into the dish, and, after pouring over them the remaining liquid, place in an oven, and cook for eight minutes. HGGS A-LA CREME. Six eggs, one tablespoonful flour, one tablespoonful butter, one-half teaspoonful salt

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