Swiss Eggs Food

SWISS CHARD BAKED EGGS

Steps:

• Preheat the oven to 400 degrees F. Butter a 3-quart baking dish.
• Remove the stems from the chard leaves and chop the stems. Heat the oil in a large skillet over medium heat and saute the stems, shallot, 1 teaspoon salt and a couple turns of black pepper until the shallot is golden, about 8 minutes. Stir in the chard leaves and cook, turning with tongs, until the leaves are wilted, about 4 minutes.
• Transfer the chard to the prepared baking dish and make 6 shallow wells in the leaves. Crack an egg into each well and sprinkle the eggs with salt and black pepper. Bake, rotating the dish as needed for even cooking, until the egg whites are set but the yolks are still runny, 10 to 12 minutes.
• Stir together the yogurt and lime juice in a small bowl; season with salt and black pepper. Top the eggs with dollops of the yogurt and sprinkle with the red pepper flakes. Serve with bread on the side.

SWISS EGGS

Steps:

• Preheat oven to 350 degrees.
• Sprinkle cheese over the bottom of a well buttered 11x7" baking dish.
• Break eggs over cheese (yolks should be intact) so they are evenly spaced throughout the pan.
• Mix cream, mustard, salt and cayenne and pour evenly over the pan.
• Dot with butter.
• Bake for 15 minutes or longer, as needed.

SWISS SCRAMBLED EGGS

Steps:

• Heat butter or olive oil in a medium skillet over medium-high heat.
• While skillet is heating, beat eggs and milk together until foamy.
• When skillet is hot, pour eggs into skillet and scramble until just beginning to set.
• Add cheese to eggs and continue cooking eggs to desired doneness.
• After the eggs are done, put them on a plate and continue to stir until the cheese is completely melted.
• Serve immediately.

SWISS BAKED EGGS

Steps:

• Preheat oven to 325°F (162°C).Add oil to medium skillet and heat over medium heat. When oil begins to smoke, add chopped onion and cook, stirring occasionally until softened and they have turned a light amber color (about 20 minutes).Remove from heat and set aside.
• Line the bottom of 6 8-oz ramekins with Swiss cheese (2 slices per ramekin). Top each with about 1/4 cup of onion. Crack one egg into each ramekin and sprinkle with a little salt and pepper. Set aside.
• In a medium bowl, add cream and wine. Beat with a wire whisk until well blended (about 1 minute). Pour mixture around eggs, dividing evenly between ramekins.
• Place ramekins on a cookie sheet and bake uncovered until eggs are set to your liking using the guide below:runny yolks: 23-25 minutesset yolks: 35-40 minutesRemove from the oven and allow to cool slightly. Garnish with chopped chives. Serve with buttered sourdough toast for dipping or you can use the egg mixture as a spread.