Eggs la Suisse

Cover the bottom of a baking-dish with melted butter, break into it fresh eggs, cover the top with very thin slices of Swiss cheese, dust with salt and pepper. To each half dozen eggs, pour over a half cup of cream or milk, and bake in the oven until the eggs are set and the cheese melted.

Poached Eggs On Fried Tomatoes

Cut solid tomatoes into slices a quarter of an inch thick; dust them with salt and pepper; dip in beaten egg, then in bread-crumbs; fry in a little hot fat, browning on one side, then turning and browning on the other. While these are frying, poach one egg for each slice. Dish the tomatoes on a platter, trim the eggs, place each on a tomato, dust with salt and pepper, and send to the table.

Eggs en Panade

6 slices bread

1 tablespoonful chopped parsley

2 eggs

4 tablespoonfuls sweet cream

4 tablespoonfuls oil

1/2 teaspoonful salt

1 saltspoonful pepper

Trim the crusts from the bread. Break the eggs in a bowl, beat them until well mixed, add the cream, salt and pepper. Put the oil in a shallow pan. Dip the bread into the beaten egg, saut quickly in the oil. When brown on one side, turn and brown the other. Send at once to the table. This may be served at lunch in the place of meat, or it may be served with a jelly sauce as dessert at dinner.

Eggs la Valencienne

1 cupful rice

1/2 pint strained tomatoes

2 tablespoonfuls butter

2 tablespoonfuls flour

1/2 can mushrooms

6 eggs

2 tablespoonfuls grated

Parmesan 1/4 nutmeg, grated

1 teaspoonful salt

1 saltspoonful pepper

Wash and boil the rice. Rub the butter and flour together, add the tomato and stir until boiling. Add the mushrooms, chopped very fine, salt, pepper and nutmeg. Stand this over hot water while you cook the eggs. Put two tablespoonfuls of butter in a platter, either silver, granite or stoneware; when hot, break in the eggs and stand in the oven until the eggs are set. Then heap the rice around the dish as a border, pour over the sauce, dust with cheese, and send at once to the table.

Eggs la Finnois

2 tablespoonfuls butter

2 tablespoonfuls flour

2 green peppers

6 eggs

1 tablespoonful chopped chives

1/2 pint tomatoes

Rub the butter and flour together; add the tomatoes and the pepper, chopped very fine. Stand this over hot water for fifteen minutes. While this is standing, carefully poach the eggs. Toast six rounds of bread; put one egg on each slice of toast; pour around the sauce; dust thickly with the chives and send at once to the table.

Eggs la Bonne Femme

2 good-sized onions

2 tablespoonfuls butter

2 tablespoonfuls flour

1/2 pint milk

6 eggs

1 teaspoonful salt

1 saltspoonful pepper

1/4 nutmeg, grated

Separate the whites and the yolks of the eggs. Slice the onions; put them, with the butter, in a frying-pan and shake until the onions are soft. Then add the flour, mix, and add the milk, salt, pepper and nutmeg. Stand this where it will keep very hot while you beat the eggs. Beat the yolks until creamy, and the whites until very stiff. Mix the yolks with the cream sauce, then fold in the whites. Turn the mixture into a baking-dish and bake in a hot oven about fifteen minutes. Serve at once.

Eggs la Paysanne

1/2 cup cream

6 eggs

1/2 teaspoonful salt

1 saltspoonful pepper

Pour the cream in the bottom of a baking-dish; break in the eggs, dust them with the salt and pepper. Stand the baking-dish in a pan of water and cook until the eggs are set. Be careful not to make them too hard. Serve in the same dish in which they are cooked.