Recipes > Eggs > Eggs la Suisse

Eggs la Suisse


  • 4 eggs
  • 1/2 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.


Print recipe/article only


The Boston Cooking-School Cook Book (1896).

comments powered by Disqus