Breakfast
Eggs à la Suisse
A historical breakfast preparation centered on eggs, directly cited to Farmer’s 1910 edition.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 4 eggs
- ½ cup cream
- 1 tablespoon butter
- Salt
- Pepper
- Cayenne
- 2 tablespoons grated cheese
Historical transcription
Source method
- 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.