EGGS A LA SUISSE
Found this in a very old cookbook, BH&G Country Cooking. It's a bit of a variation on Eggs Benedict. Photo source: kitchenmisfit.com
Provided by Ellen Bales
Categories Eggs
Time 30m
Number Of Ingredients 14
Steps:
- 1. In a medium saucepan, cook green pepper and onion in butter till tender. Stir in flour, mustard, salt, oregano, thyme, and pepper; add milk all at once. Cook and stir till mixture is thickened and bubbly. Cook and stir 1 minute more. Cover and keep warm.
- 2. In a lightly greased 10-inch skillet heat 1-1/2 inches water to boiling; reduce heat so water simmers. Break ONE egg into a small sauce dish. Carefully slide egg into simmering water, holding lip of dish as close to the water as possible. Repeat with remaining 5 eggs, keeping them separate in the skillet. Simmer, uncovered, over low heat for 3 to 5 minutes or to desired doneness (do not let water boil).
- 3. Meanwhile, divide slices of Swiss cheese among toasted English muffin halves. Place on rack of an unheated broiler pan. Broil 3 to 4 inches from heat till cheese melts. When eggs are done, lift out of skillet with a slotted spoon, place each egg on a muffin half. Spoon some sauce over each. Sprinkle lightly with paprika and serve.
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Syed Zahid Raza
[email protected]Eggs à la Suisse were a hit at my dinner party! The cheese sauce was rich and creamy, and the poached eggs were cooked to perfection. Served it with a side of asparagus, and it was a meal that everyone raved about. Definitely a keeper!
A kid That loves wof
[email protected]This dish was a delight! The combination of poached eggs, Gruyère cheese, and béchamel sauce was simply heavenly. I served it with a side of fresh fruit, and it was a perfect brunch. Thank you for sharing this recipe!
walal xavi
[email protected]I was a bit skeptical at first, but this dish exceeded my expectations. The poached eggs were perfectly cooked, and the cheese sauce was incredibly flavorful. Served it with a side of roasted potatoes, and it was a hit with my family. Will definitely
bindu ratree
[email protected]This recipe is a winner! The eggs were cooked perfectly, and the cheese sauce was divine. I served it with a side of sautéed spinach, and it was a perfect meal. Thank you for sharing!
Rachelle Kondwani
[email protected]I love the simplicity of this dish. The few ingredients come together to create a truly satisfying meal. The poached eggs were cooked perfectly, and the cheese sauce was rich and creamy. I will definitely be making this again!
Khin Yatanar Nattlin
[email protected]This is my new go-to brunch recipe. It's easy to make and always a crowd-pleaser. The béchamel sauce is especially delicious, and it pairs perfectly with the eggs and cheese.
lala land uwuwuwuwu
[email protected]Followed the recipe to a T, and the results were stunning! The eggs were poached beautifully, and the cheese sauce was divine. Served it with roasted asparagus, and it was a meal fit for a king. Thank you for sharing this recipe!
Lisa Hickman
[email protected]I'm not usually a fan of eggs, but this dish changed my mind. The Gruyère cheese and béchamel sauce were incredible, and the eggs were cooked perfectly. Will definitely be making this again!
Star Mobuary
[email protected]This recipe is a fantastic way to elevate your brunch game. The eggs were cooked to perfection, and the cheese sauce was rich and flavorful. I served it with toasted sourdough bread, and it was a hit! Definitely adding this recipe to my favorites.
Simon Mashada
[email protected]Eggs à la Suisse was a delightful culinary experience! The combination of creamy Gruyère cheese, velvety béchamel sauce, and perfectly poached eggs created a harmonious symphony of flavors. I highly recommend this dish for brunch or lunch.