Swiss Eggs Recipes

SWISS CHARD BAKED EGGS

Steps:

• Preheat the oven to 400 degrees F. Butter a 3-quart baking dish.
• Remove the stems from the chard leaves and chop the stems. Heat the oil in a large skillet over medium heat and saute the stems, shallot, 1 teaspoon salt and a couple turns of black pepper until the shallot is golden, about 8 minutes. Stir in the chard leaves and cook, turning with tongs, until the leaves are wilted, about 4 minutes.
• Transfer the chard to the prepared baking dish and make 6 shallow wells in the leaves. Crack an egg into each well and sprinkle the eggs with salt and black pepper. Bake, rotating the dish as needed for even cooking, until the egg whites are set but the yolks are still runny, 10 to 12 minutes.
• Stir together the yogurt and lime juice in a small bowl; season with salt and black pepper. Top the eggs with dollops of the yogurt and sprinkle with the red pepper flakes. Serve with bread on the side.

CREAMY SWISS EGGS ON BISCUITS

Steps:

• In a bowl, beat eggs.
• Add the green onions; stir to combine.
• Add margarine to a skillet over medium heat; let melt.
• Add egg mixture; cook/scramble for 4-5 minutes or until eggs are firm but still moist.
• In a small bowl, add the soup, milk, cheese, and pepper to taste; stir to mix.
• Add to the eggs; stir gently.
• Cook until well heated.
• Split 1 hot biscuit on each plate; top with egg mixture; sprinkle with crumbled bacon.

SWISS SCRAMBLED EGGS

Steps:

• Heat butter or olive oil in a medium skillet over medium-high heat.
• While skillet is heating, beat eggs and milk together until foamy.
• When skillet is hot, pour eggs into skillet and scramble until just beginning to set.
• Add cheese to eggs and continue cooking eggs to desired doneness.
• After the eggs are done, put them on a plate and continue to stir until the cheese is completely melted.
• Serve immediately.