Home › The World's Kitchen › Eggs, Zurichoise

Eggs, Zurichoise

Crack eight fresh eggs, place the whites in a copper basin and the yolks in a bowl. Beat up the whites for eight minutes, adding two tablespoons flour and two tablespoons melted butter, then add the whites to the yolks with two ounces Swiss cheese, cut in very small dice pieces, half teaspoon salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg; mix well with a skimmer for two minutes. Toast six slices fresh bread to a nice golden colour, lightly butter them, then lay them one beside another at the bottom of a baking dish, and carefully drop the eggs over the toast. Set in a brisk oven for five minutes, remove and serve.