EGGS SUISSE A LA EAST TEXAS
Make and share this Eggs Suisse a La East Texas recipe from Food.com.
Provided by The Fat Man
Categories Breakfast
Time 15m
Yield 2 brunch entrees, 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 526.2, Fat 43, SaturatedFat 25.3, Cholesterol 314.8, Sodium 338.8, Carbohydrate 16.6, Fiber 0.6, Sugar 1.8, Protein 18.8
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