EGGS A LA SUISSE


Cover the bottom of a baking dish with about two tablespoonfuls of

butter cut into bits. On top of this, very thin slices of Swiss

cheese. Break over some fresh eggs. Dust with salt and pepper. To each

half dozen eggs, pour over a half cup of cream. Then cover the top

with grated Swiss cheese and bake in the oven until the cheese is

melted and the eggs "set." Send this to the table with a plate of dry

toast.