Eggs à la Suisse
A dish that leans on cream and butter.
contains dairycontains eggs
Ingredients
US
Metric
- 4 eggs
- 120 ml cream
- 15 ml butter
- Salt
- Pepper
- Cayenne
- 30 ml grated cheese
Make it lactose-friendly
- ½ cup cream → lactose-free cream or coconut cream
- 1 tablespoon butter → plant butter, ghee (mostly lactose-free), or olive oil
- 2 tablespoons grated cheese → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- 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. Strain cream over the toast.
Nutrition (estimated, per serving)
| Calories | 622 |
|---|---|
| Protein | 28.8 g |
| Fat | 53.4 g |
| Carbs | 5.8 g |
| Fiber | 0.0 g |
| Sodium | 372 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States