Eggs à la Suisse

Preparation info
    • Difficulty

      Easy

Appears in

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 4 eggs.
  • ½ cup cream.
  • 1 tablespoon butter

Method

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.