Eggs A La Suisse Food

EGGS SUISSE A LA EAST TEXAS

Steps:

• In a small omelet pan or other small nonstick skillet melt 1 T. butter.
• When butter is melted and just sizzling add 1/2 C Heavy Cream. Warm, but do not boil, cream. Crack eggs into a saucer, one at a time, and carefully slip both into pan. Sprinkle with Salt, Black and/or Cayenne Pepper to taste.
• Reduce heat a bit so eggs will cook slowly.
• Turn oven broiler to high. Set rack about 6" from broiler.
• Toast 2 slices of bread to your desired doneness then butter generously (should be done in a countertop toaster, not oven). Place 1 slice Swiss Cheese and 1 slice Ham on each piece of buttered toast.
• Place toast pieces (with ham and cheese slices, ham on top) under broiler and broil until ham begins to brown a bit and cheese melts around the edges -- you can't see the cheese very well since it is covered with the ham, but the edges should be visible.
• Turn broiler off, but leave toast in oven with door ajar until ready to use.
• Continue to cook eggs slowly until the whites are nearly firm. Sprinkle 2 T. grated Swiss Cheese on top of eggs and continue to cook until whites are firm, but not rubbery. The yolk should still be runny.
• To serve, place 1 egg over each piece of toast, and pour cream from the pan over the egg. The cream will have thickened into a nice sauce.
• Serve immediately.

OEUFS EN COCOTTE à LA SUISSE

Steps:

• Pre-heat the oven to 190° C (375° F - gas 5)
• Grease 4 ramekins well and place in a baking dish or roasting tin, to which sufficient hot water has been added to come up half way up the sides of the ramekins.
• Carefully crack 2 eggs into each ramekin. Combine the cream & cheese; divide among the ramekins. Sprinkle a pinch each of nutmeg & pepper onto each serving.
• Bake for about 6 minutes until the mixture is just set.