American
Eggs à La Suisse
A historical breakfast recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 4 Eggs
- ½ cup Cream
- 1 tablespoon Butter
- As needed Salt
- As needed Pepper
- As needed Cayenne
- 2 tablespoons Cheese
Make it
Method
- 1
Heat a small omelet pan, put in butter, and when melted, add cream. Slip in the eggs one at a time, sprinkle with salt, pepper, and a few grains of cayenne. When whites are nearly firm, sprinkle with cheese. Finish cooking, and serve on buttered toast.
- 2
Strain cream over the toast.
Source & rights
Where this recipe comes from
Eggs à la Suisse, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.