Swiss Eggs

Ingredients

• 4 eggs
• 3 table - sps. grated cheese
• 1 dessert - sp. chopped parsley
• 1 gill double cream
• 1 oz. butter
• White pepper
• Salt

Method

1. 1

   Grease a fireproof dish and break the four eggs into it, being careful not to break them.

2. 2

   Season with pepper and salt.

3. 3

   Mix the cheese and parsley together, and sprinkle half over the eggs.

4. 4

   Whip the cream slightly, season it, and arrange it on top.

5. 5

   Sprinkle the remainder of the parsley and cheese over, lay on small pieces of butter, and cook in a good oven until the eggs are set and the top is lightly browned.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 518. The excerpt below is the record exactly as published.

Swiss Eggs 4 eggs. White pepper. Salt. 3 table - sps. grated cheese. (<Eufs a la Suisse) 1 dessert - sp. chopped parsley. 1 gill double cream. J oz. butter. Grease a fireproof dish and break the four eggs into it, being careful not to break them. Season them with pepper and salt. Mix the cheese and parsley together, and sprinkle half of them over the eggs. Whip the cream slightly, season it with a little pepper and salt, and arrange it on the top. Sprinkle the remainder of the parsley and cheese over, lay on a few small pieces of butter, and cook in a good oven until the eggs are set and the top lightly browned. Probable cost, 10(2. 1381. Eggs sur le Plat with Mushrooms Grease a fireproof dish, and sprinkle the bottom of it with some mushrooms, which have been chopped and cooked in butter. Pour in a little good stock or gravy, and break the required number of eggs on the top, seasoning them with pepper and salt. Sprinkle a little melted butter over, and cook in the oven until set. 1382. Eggs sur le Plat with Shrimps Take 2 table-spoonfuls picked shrimps, chop them rather small, and mix them with 1 gill white sauce. Pour this mixture into a well-greased fire- proof dish, and break four eggs carefully into it. Season with pepper and salt, sprinkle lightly with bread-crumbs, lay a few small pieces of butter on the top, and cook in the oven until set. Probable cost, 8 d. 1383. Birds’ Nests Fresh eggs. Seasoning. Butter. These should be prepared in individual fireproof dishes of a round flat shape. Allow one egg for each dish, and grease the dishes with a little butter. Beat up the whites of the eggs to a stiff froth, and season lightly with pepper and salt. Arrange this neatly in the dishes, and drop the yolk of an egg into a hollow made in the centre of each. Place small pieces of butter on the top, and stand the dishes on a tin with a little boiling water round them. Then bake in the oven about 5 minutes. 1384. 4 or 5 eggs. 4 or 5 rings of bread. A little butter. Eggs in Sunshine, or Ox Eyes Seasoning. 2 or 3 table-sps. milk or cream. Cut as many rings as there are eggs from thin slices of white bread, and fry these in hot butter or fat until a golden brown colour. Place them in a greased fireproof dish, and slip a fresh egg into the centre of each. This should be done carefully from a cup. Season them with white pepper and salt, and pour the milk or cream over. Cover the dish with a plate or saucepan lid, and place it in the oven until the eggs are set, about 10 minutes. 1386. Eggs sur le Plat with Tomatoes Grease a fireproof dish, and pour into it 1 gill of tomato sauce or puree. Break four eggs on the top of this, and season them with pepper and salt. Sprinkle a little chopped parsley and melted butter over the top, and cook in the oven until set. Probable cost. Id. 1387. Eggs sur le Plat with Tongue Grease a fireproof dish, and sprinkle at the foot some grated or finely chopped tongue. Moisten this with a little good stock or gravy. Break the required number of eggs on the top, and season them with pepper and salt. Sprinkle a little melted butter over, and cook in the oven until set. VARIATIONS OF THE FRIED EGG Fried eggs may be varied by serving them with different sauces or with different purees of meat or vegetables. They are also frequently used as a garnish to other dishes. 1388. Fried Eggs with Black Butter (CEufs au Beurre Noir) Fry the required number of eggs according to directions gi^en in Recipe 1324, and place them as they are ready on a very hot round dish. Then prepare some black butter (Recipe 676), and pour it over them. 1389. Fried Eggs with Endive (CEufs & la Chicoree) 6 fried eggs. 2 table-sps. cream. 2 or 3 heads endive. Salt. Pepper. 1 oz. butter

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