Scrambled Eggs à la Suisse

Scrambled Eggs a la Suisse

8 eggs 1/2 cu light cream 1/2 t. salt Dash cayenne pepper 1 cup grated Swiss cheese 2 T. margarine Snipped chives or parsley

With beater, beat eggs, cream, salt and cayenne in top of double boiler until well mixed. Stir in 3/4 cup Swiss cheese and butter. Cook over gently boiling water, stirring occasionally, 12 to 15 minutes or until eggs are set but still creamy. Serve eggs sprinkle with rest of cheese and the chives or parsley. Serves 4 to 6 Source: My Old Recipes

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 * Catsrecipes Y-Group