Recipes > Eggs > Swiss Eggs

Swiss Eggs


  • 4 eggs
  • 3 ounces of Gruyère cheese
  • 1 ounce of butter
  • 1 teaspoonful of finely chopped parsley
  • pepper and salt to taste


Spread the butter on a flat baking dish; lay on it some very thin slices of the cheese. On these break the eggs, keeping the yolks whole; grate the rest of the cheese, mix it with the parsley; strew this over the eggs, and bake them in a quick oven for 5 to 7 minutes.


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Dr. Allinson's Cookery Book (1915).

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