Best Eggs Suisse A La East Texas Recipes

EGGS SUISSE A LA EAST TEXAS

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.

EAST TEXAS EGG GRAVY

Steps:

• 1. Add flour to hot drippings in frying pan. Cook over medium heat till mixture starts to brown. 3 to 5 minutes. Whisking when mixture starts turning color.
• 2. Add 1 cup of water while whisking and heat a minute before gradually adding the second cup of water. Continue whisking till mixture starts to bubble lightly.
• 3. Add eggs and bring back to a bubble while whisking. Remove from heat and season to taste.

EGGS A LA SUISSE

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.

SWISS EGGS

Steps:

• Preheat oven to 350 degrees.
• Sprinkle cheese over the bottom of a well buttered 11x7" baking dish.
• Break eggs over cheese (yolks should be intact) so they are evenly spaced throughout the pan.
• Mix cream, mustard, salt and cayenne and pour evenly over the pan.
• Dot with butter.
• Bake for 15 minutes or longer, as needed.

OEUFS EN COCOTTE à LA SUISSE

Steps:

• 1. Pre-heat the oven to 190° C (375° F - gas 5)
• 2. 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.
• 3. 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.
• 4. Bake for about 6 minutes until the mixture is just set.