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Breakfast
Eggs à la Suisse
A historical breakfast preparation centered on eggs, directly cited to Farmer’s 1910 edition.
BreakfastBrunchVegetarianStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
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What you’ll need
Ingredients
- 4 eggs
- ½ cup cream
- 1 tablespoon butter
- Salt
- Pepper
- Cayenne
- 2 tablespoons grated cheese
Make it happen
Directions
- 1
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 pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.