ForkwiseCream-Poached Eggs with Cheese (Eggs à la Suisse)
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 1 tbsp butter
- 120 ml cream (½ cup)
- 4 eggs
- Salt and pepper
- Pinch of cayenne
- 2 tbsp grated Gruyère or Parmesan
Method
- Melt the butter in a small frying pan over low heat and pour in the cream.
- When the cream is hot, slip in the eggs one at a time and season with salt, pepper and cayenne.
- When the whites are nearly set, sprinkle the cheese over the top. Cover and cook until the whites are firm and the cheese has melted.
- Lift the eggs onto plates and spoon the cream over them.
Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “Eggs à la Suisse”: rewritten in our own words with modern units and food-safety updates; untested
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