Eggs a la Suisse

March 30th, 2009
by: Sue

This dish has lovely eggs cooked in cream with a little cheese and cayenne thrown in for good measure. A quick dish, it has the richness of the more difficult to prepare Eggs Benedict. I tried to make this once with milk and it was a disaster. It has to be cream and butter. There are some things that the French are right about and when it comes to cooking they are always right!

2 T butter
2 eggs
1/2 cup cream
1/4 cup sharp cheddar cheese, grated
1/2 tsp cayenne pepper
2 slices good bread, toasted and buttered

Melt butter on slow temperature in a small saucepan. Carefully break 2 eggs and slip into butter. When egg whites begin to show cooking (opaque and white), carefully add cream, cheese, and cayenne pepper. Cook at low temperature and baste eggs with warmed cream until egg yolks are covered with white well cooked film. Slip eggs on toast, top with cream sauce, and enjoy.

2 Responses to “Eggs a la Suisse”

  1. Sue barron on December 12, 2009 12:22 pm

    Instead of toast, try splitting a biscuit and serving the eggs on top. Yum!

  2. Sue barron on June 18, 2010 4:32 pm

    I found this recipe in pretty old cookbook from Marfa, Texas. What we call it is “Marfa Eggs” instead of the french name. Less hoity toity you know.

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