Eggs à la Suisse

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 4 eggs.
  • ½ cup cream.
  • 1 tablespoon butter.
  • Salt.
  • Pepper.
  • Cayenne.
  • 2 tablespoons grated cheese.


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.