Eggs Fondus

Oeufs Fondus au Fromage

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Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 Eggs
  • 4 Heaping Tablespoonful of Gruyere Cheese, Grated
  • A Tablespoonful of Butter

Method

Break the eggs into a saucepan, add the butter, the grated Cheese, a little salt and pepper. Place the saucepan on a hot fire, stir the mixture around and around till the Eggs begin to thicken, and when of the consistency of a thick starch take off the fire and serve immediately on buttered toast.