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eggs a la suisse

★★★★★ 1
a recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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

★★★★★ 1
serves 6
prep time 20 Min
cook time 10 Min

Ingredients For eggs a la suisse

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

How To Make eggs a la suisse

  • 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.