Eggs Suisse A La East Texas Recipes

EGGS SUISSE A LA EAST TEXAS

Eggs Suisse a La East Texas image

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

Ingredients

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.

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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