Recipes > Eggs > Swiss Eggs

Swiss Eggs


  • thin slices of cheese
  • 1 cup of milk
  • 1 teaspoon of mustard
  • dash of cayenne
  • salt
  • 5 eggs


Line a pie plate with thin slices of cheese. Mix the milk with the mustard, cayenne and a little salt. Pour half of this mixture over the cheese. Then break carefully the eggs on the cheese; pour over the rest of the milk and bake until the eggs are set. The cheese will melt and thicken the milk.


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Civic League Cook Book (1913).

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