Best Eggs A La Suisse Recipes

EGGS A LA SUISSE image

Provided by Ellen Bales

Categories Eggs

Time 30m

Number Of Ingredients 14

3 Tbsp chopped green pepper
2 Tbsp chopped onion
2 Tbsp butter
2 Tbsp all purpose flour
1 Tbsp horseradish mustard
1/4 tsp salt
1/8 tsp dried oregano, crushed
1/8 tsp dried thyme, crushed
1/8 tsp pepper
1 c milk
6 eggs
6 oz swiss cheese, sliced
3 english muffins, split and toasted
paprika

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.

Oeufs En Cocotte à La Suisse image

Provided by Elmotoo

Categories Breakfast

Time 16m

Yield 4 serving(s)

Number Of Ingredients 5

8 eggs
240 ml double cream
125 g gruyere cheese, finely grated
nutmeg, ground
pepper, ground

Steps:

Pre-heat the oven to 190° C (375° F - gas 5)
Grease 4 ramekins well and place in a baking dish or roasting tin, to which sufficient hot water has been added to come up half way up the sides of the ramekins.
Carefully crack 2 eggs into each ramekin. Combine the cream & cheese; divide among the ramekins. Sprinkle a pinch each of nutmeg & pepper onto each serving.
Bake for about 6 minutes until the mixture is just set.

Nutrition Facts : Calories 483.4, Fat 42.3, SaturatedFat 23.1, Cholesterol 490.3, Sodium 270.4, Carbohydrate 2.5, Sugar 0.6, Protein 23.1

Russian Deviled Eggs • Oeufs à la Russe image

Provided by Francine Lizotte @ClubFoody

Number Of Ingredients 4

6 large free-run eggs, hard-boiled, peeled and halved
1/2 cup(s) russian dressing
2 tablespoon(s) red caviar (such as lumpfish, rainbow trout, etc.), or as needed
fresh dill, as needed

Steps:

Let the eggs sit at room temperature for 45 minutes before plunging them in a pot with lukewarm water; bring the water to a boil. As soon as it does, cover, turn off the heat and let them sit for 20 minutes
Place the eggs in a bowl before chilling them in the fridge for 1 hour.
When it's time to peel off the shells, roll each egg on the counter, putting enough pressure on to crack the shell before soaking them in cold water. In case you still have a hard time peeling them off, simply run some cold water between the shell and the outer membrane
Use a sharp knife and slice them, cleaning the blade between each egg. Drop the yolks into a bowl, scraping it out if needed, and mash the yolks very well into tiny pieces.
Spoon a ¼ cup of the Russian dressing into the egg yolks and stir until well combined before adding more, a little at a time until desired mix is achieved.
Transfer the filling into a piping bag using a 32 star tip and fill up the egg's cavities.
Add a tiny amount of caviar on top of the filling. Garnish with a small sprig of dill in the filling at the top of each egg to give it that festive look.
To view this recipe on YouTube, click on this link >>>> https://youtu.be/DJ5pzMOTebE

Eggs Suisse a La East Texas image

Provided by The Fat Man

Categories Breakfast

Time 15m

Yield 2 brunch entrees, 2 serving(s)

Number Of Ingredients 9

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)

Steps:

In a small omelet pan or other small nonstick skillet melt 1 T. butter.
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.
Reduce heat a bit so eggs will cook slowly.
Turn oven broiler to high. Set rack about 6" from broiler.
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.
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.
Turn broiler off, but leave toast in oven with door ajar until ready to use.
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.
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.
Serve immediately.