Eggs Suisse a La East Texas

Ingredients

• 1 tablespoon butter
• 2 large eggs
• 1/2 cup heavy cream
• 2 tablespoons grated swiss cheese
• 2 slices bread, your choice
• 2 slices swiss cheese
• 2 slices cooked ham
• salt, to taste
• pepper, to taste (Black or Cayenne)

Directions

1. 1

   In a small omelet pan or other small nonstick skillet melt 1 T. butter.

2. 2

   When butter is melted and just sizzling add 1/2 C Heavy Cream. Warm, but do not boil, cream. Crack eggs into a saucer, one at a time, and carefully slip both into pan. Sprinkle with Salt, Black and/or Cayenne Pepper to taste.

3. 3

   Reduce heat a bit so eggs will cook slowly.

4. 4

   Turn oven broiler to high. Set rack about 6" from broiler.

5. 5

   Toast 2 slices of bread to your desired doneness then butter generously (should be done in a countertop toaster, not oven). Place 1 slice Swiss Cheese and 1 slice Ham on each piece of buttered toast.

6. 6

   Place toast pieces (with ham and cheese slices, ham on top) under broiler and broil until ham begins to brown a bit and cheese melts around the edges -- you can't see the cheese very well since it is covered with the ham, but the edges should be visible.

7. 7

   Turn broiler off, but leave toast in oven with door ajar until ready to use.

8. 8

   Continue to cook eggs slowly until the whites are nearly firm. Sprinkle 2 T. grated Swiss Cheese on top of eggs and continue to cook until whites are firm, but not rubbery. The yolk should still be runny.

9. 9

   To serve, place 1 egg over each piece of toast, and pour cream from the pan over the egg. The cream will have thickened into a nice sauce.

10. 10

    Serve immediately.