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Eggs a La Suisse

4 Eggs 1/2 Cup Cream 1 Tablespoon Butter or Butter Substitute 3 Tablespoons Grated Cheese Salt Pepper Cayenne 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. (Good with rice.)