EGGS A LA SUISSE

Ellen Bales

By
@Starwriter

Found this in a very old cookbook, BH&G Country Cooking. It's a bit of a variation on Eggs Benedict.
Photo source: kitchenmisfit.com


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Rating:

Comments:

Serves:

6

Prep:

20 Min

Cook:

10 Min

Ingredients

3 Tbsp
chopped green pepper
2 Tbsp
chopped onion
2 Tbsp
butter
2 Tbsp
all purpose flour
1 Tbsp
horseradish mustard
1/4 tsp
salt
1/8 tsp
dried oregano, crushed
1/8 tsp
dried thyme, crushed
1/8 tsp
pepper
1 c
milk
6
eggs
6 oz
swiss cheese, sliced
3
english muffins, split and toasted
paprika

Directions Step-By-Step

1
In a medium saucepan, cook green pepper and onion in butter till tender. Stir in flour, mustard, salt, oregano, thyme, and pepper; add milk all at once. Cook and stir till mixture is thickened and bubbly. Cook and stir 1 minute more. Cover and keep warm.
2
In a lightly greased 10-inch skillet heat 1-1/2 inches water to boiling; reduce heat so water simmers. Break ONE egg into a small sauce dish. Carefully slide egg into simmering water, holding lip of dish as close to the water as possible. Repeat with remaining 5 eggs, keeping them separate in the skillet. Simmer, uncovered, over low heat for 3 to 5 minutes or to desired doneness (do not let water boil).
3
Meanwhile, divide slices of Swiss cheese among toasted English muffin halves. Place on rack of an unheated broiler pan. Broil 3 to 4 inches from heat till cheese melts. When eggs are done, lift out of skillet with a slotted spoon, place each egg on a muffin half. Spoon some sauce over each. Sprinkle lightly with paprika and serve.

About this Recipe

Course/Dish: Eggs
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy