Recipes > Eggs > Alpine Eggs

Alpine Eggs

It is rather unusual to combine cream or cottage cheese with eggs, so that when this is done, as in the accompanying recipe, a dish that is out of the ordinary is the result. If not a sufficient amount of cottage cheese is in supply to serve for a meal, it may very well be used for this dish. Otherwise, cream cheese serves nicely.

Sufficient to serve six.


  • 2 10-cent packages. cream cheese or 1 cup cottage cheese
  • 2 tablespoons finely chopped parsley
  • 1/8 teaspoon paprika
  • 6 eggs
  • 1 tablespoon butter
  • 1 1/2 teaspoons salt


Grease six individual baking dishes. Break up the cheese with a fork and sprinkle a layer on the bottom of each dish. Break an egg in each dish over the cheese. Season with salt. Sprinkle a layer of cheese on top of the egg, and over that put chopped parsley, paprika, and a small piece of butter.

Place the baking dishes in a shallow pan of hot water and bake in a moderate oven until the eggs are set. Remove from the oven and serve at once.


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Woman's Institute Library of Cookery, Volume 2.

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