Alpine Eggs

Preparation info

  • 4

    • Difficulty


    • Ready in

      10 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 4 eggs
  • 2 oz. butter
  • 6 oz. cheese f


Butter a fireproof baking-dish thickly, line it with most of the cheese cut into thin slices and break the eggs over this, keeping the yolks whole. Grate the remainder of the cheese and mix it with the parsley. Season the eggs liberally, sprinkle the grated cheese on top and add the remainder of the butter broken into small pieces. Bake till set.