Swiss Scrambled Eggs
Print This Recipe
INGREDIENTS 3 tablespoons butter
8 eggs
1/2 cup milk or light cream
Salt and pepper
Thin slices of Swiss cheese
1 tablespoon finely sifted bread crumbsMelt 2 tablespoons butter in a skillet. Beat 8 eggs with 1/2 cup milk or light cream and pour into the skillet, stirring constantly with a fork until it begins to set. Salt and pepper to taste, then continue to stir until the eggs are set but still soft. They are to be cooked more in the oven and must therefore be soft.
Pour them into a glass pie plate. Top with thin slices of Swiss cheese and dot with small portions of 1 tablespoon of butter.
Sprinkle with 1 tablespoon finely sifted bread crumbs and bake at 400 degrees until top is lightly browned.
Makes 4 servings