The Boston cooking-school cook book

by Fannie Merritt Farmer

Eggs à la Suisse

4 eggs

½ cup cream

1 tablespoon butter

Salt

Pepper

Cayenne

2 tablespoons grated cheese

Heat a small omelet pan, put in butter, and when melted, add cream. Slip in the eggs one at a time, sprinkle with salt, pepper, and a few grains of cayenne. When whites are nearly firm, sprinkle with cheese. Finish cooking, and serve on buttered toast. Strain cream over the toast.