Eggs à la Suisse
Ingredients
- 4 eggs
- ½ cup cream
- 1 tablespoon butter
- Salt
- Pepper
- Cayenne
- 2 tablespoons grated cheese
Steps
- Heat a small omelet pan, put in butter, and when melted, add cream. Slip in the eggs one at a time, sprinkle with salt, pepper, and a few grains of cayenne. When whites are nearly firm, sprinkle with cheese. Finish cooking, and serve on buttered toast. Strain cream over the toast.
More recipes with eggs, cream, butter, cayenne pepper or cheddar cheese
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.