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Eggs Suisse A La East Texas

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Ingredients

Adjust Servings:
1 tablespoon butter
2 large eggs
1/2 cup heavy cream
2 tablespoons grated swiss cheese
2 slices bread, your choice
2 slices swiss cheese
2 slices cooked ham
salt, to taste
pepper, to taste (black or cayenne)

Nutritional information

526.2
Calories
387 g
Calories From Fat
43 g
Total Fat
25.3 g
Saturated Fat
314.8 mg
Cholesterol
338.8 mg
Sodium
16.6 g
Carbs
0.6 g
Dietary Fiber
1.8 g
Sugars
18.8 g
Protein
176g
Serving Size

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Eggs Suisse A La East Texas

Features:
    Cuisine:

    Made these for a differant breakfast for DH and me and they are really good, Followed directions using sliced english muffins for the bread and did add the cayenne pepper to the eggs while cooking so had the flavor of it in the sauce. Think next time I might even add a little hotsauce to the milk as we like the kick it would give but that's personal taste. It went together so fast and easy and DH was very impressed. Not something you could have every day with all the calories and fat but hey - what a great special occassion.

    • 35 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Eggs Suisse a La East Texas, An absolutely divine brunch dish — easier than Eggs Benedict and possibly better , Made these for a differant breakfast for DH and me and they are really good, Followed directions using sliced english muffins for the bread and did add the cayenne pepper to the eggs while cooking so had the flavor of it in the sauce Think next time I might even add a little hotsauce to the milk as we like the kick it would give but that’s personal taste It went together so fast and easy and DH was very impressed Not something you could have every day with all the calories and fat but hey – what a great special occassion


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    Steps

    1
    Done

    In a Small Omelet Pan or Other Small Nonstick Skillet Melt 1 T. Butter.

    2
    Done

    When Butter Is Melted and Just Sizzling Add 1/2 C Heavy Cream. Warm, but Do not Boil, Cream. Crack Eggs Into a Saucer, One at a Time, and Carefully Slip Both Into Pan. Sprinkle With Salt, Black and/or Cayenne Pepper to Taste.

    3
    Done

    Reduce Heat a Bit So Eggs Will Cook Slowly.

    4
    Done

    Turn Oven Broiler to High. Set Rack About 6" from Broiler.

    5
    Done

    Toast 2 Slices of Bread to Your Desired Doneness Then Butter Generously (should Be Done in a Countertop Toaster, not Oven). Place 1 Slice Swiss Cheese and 1 Slice Ham on Each Piece of Buttered Toast.

    6
    Done

    Place Toast Pieces (with Ham and Cheese Slices, Ham on Top) Under Broiler and Broil Until Ham Begins to Brown a Bit and Cheese Melts Around the Edges -- You Can't See the Cheese Very Well Since It Is Covered With the Ham, but the Edges Should Be Visible.

    7
    Done

    Turn Broiler Off, but Leave Toast in Oven With Door Ajar Until Ready to Use.

    8
    Done

    Continue to Cook Eggs Slowly Until the Whites Are Nearly Firm. Sprinkle 2 T. Grated Swiss Cheese on Top of Eggs and Continue to Cook Until Whites Are Firm, but not Rubbery. the Yolk Should Still Be Runny.

    9
    Done

    to Serve, Place 1 Egg Over Each Piece of Toast, and Pour Cream from the Pan Over the Egg. the Cream Will Have Thickened Into a Nice Sauce.

    10
    Done

    Serve Immediately.

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    Ariella King

    Spice enthusiast on a mission to explore the diverse flavors of the world.

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