Swiss Eggs

Ingredients

• Six eggs
• one-fourth pound of cheese
• one-third cup of cream
• two tablespoons of butter
• one teaspoon of mustard
• one-half teaspoon of salt
• a pinch of cayenne

Method

1. 1

   Cut the cheese into thin shavings; butter a dish and spread the cheese in it, upon the cheese distributing in small portions the remainder of the butter.

2. 2

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

3. 3

   Break the eggs in the dish and after pouring over them the remaining quid, place in the oven and cook for eight minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 13. The excerpt below is the record exactly as published.

Swiss Eggs Six eggs, one-fourth pound of cheese, one-third cup of cream, two tablespoons of butter, one teaspoon of mustard, one-half teaspoon of salt, a pinch of cayenne

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