EGGS A LA SUISSE

EGGS A LA SUISSE image

Provided by Ellen Bales

Categories Eggs

Time 30m

Number Of Ingredients 14

3 Tbsp chopped green pepper
2 Tbsp chopped onion
2 Tbsp butter
2 Tbsp all purpose flour
1 Tbsp horseradish mustard
1/4 tsp salt
1/8 tsp dried oregano, crushed
1/8 tsp dried thyme, crushed
1/8 tsp pepper
1 c milk
6 eggs
6 oz swiss cheese, sliced
3 english muffins, split and toasted
paprika

Steps:

1. In a medium saucepan, cook green pepper and onion in butter till tender. Stir in flour, mustard, salt, oregano, thyme, and pepper; add milk all at once. Cook and stir till mixture is thickened and bubbly. Cook and stir 1 minute more. Cover and keep warm.
2. In a lightly greased 10-inch skillet heat 1-1/2 inches water to boiling; reduce heat so water simmers. Break ONE egg into a small sauce dish. Carefully slide egg into simmering water, holding lip of dish as close to the water as possible. Repeat with remaining 5 eggs, keeping them separate in the skillet. Simmer, uncovered, over low heat for 3 to 5 minutes or to desired doneness (do not let water boil).
3. Meanwhile, divide slices of Swiss cheese among toasted English muffin halves. Place on rack of an unheated broiler pan. Broil 3 to 4 inches from heat till cheese melts. When eggs are done, lift out of skillet with a slotted spoon, place each egg on a muffin half. Spoon some sauce over each. Sprinkle lightly with paprika and serve.