EGGS A LA SUISSE

1
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

Rating:

★★★★★ 1 vote

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

How to Make EGGS A LA SUISSE

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.

Printable Recipe Card

About EGGS A LA SUISSE

Course/Dish: Eggs
Dietary Needs: Vegetarian



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