Swiss Eggs

"Cheese and eggs. What's not to like? Good for breakfast, lunch or supper."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime photo by PalatablePastime
photo by lazyme photo by lazyme
Ready In:




  • Preheat oven to 350 degrees.
  • Sprinkle cheese over the bottom of a well buttered 11x7" baking dish.
  • Break eggs over cheese (yolks should be intact) so they are evenly spaced throughout the pan.
  • Mix cream, mustard, salt and cayenne and pour evenly over the pan.
  • Dot with butter.
  • Bake for 15 minutes or longer, as needed.

Questions & Replies

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  1. Random Rachel
    This was a great, easy breakfast. I made a ingle serving (1/3 recipe) in a ramekin, and it took 15 minutes for the eggs to set. I also added a little more salt and some regular pepper. For Culinary Quest Munching Minions :)
  2. Baby Kato
    Thank you for sharing this lovely recipe. It was quick and easy to make and the eggs tasted great. Really enjoyed the flavor and the textures. I had to cook it for 25 minutes. Made for CQ2 - Family Picks
  3. Dienia B.
    mr picky loved these they are easy cherry bombers
  4. LifeIsGood
    I made this for my son this morning and he really enjoyed it. 20 minutes seemed to be the right amount of time. The melted cheese was wonderful. Next time, I would cut back a little on the salt and mustard. Made for Culinart Quest 2015 - Switzerland.
  5. PalatablePastime
    I cut this recipe back to 2 eggs since it was just for me and put it in a round small buttered souffle dish. Eggs at 20 minutes had firmed whites and soft set yolk. Easy to get out of the pan- I loosened the edges and slid it onto a plate. If you cook all of them in the larger pan it might be more difficult. There was probably too much butter dots for the top, I would cut that back by about half, and the salt seemed heavy- I'd cut it back too, but that's just me (I try to use less salt and fat). Otherwise this cooked up just fine. Thanks, and made for 2015 Culinary Quest.


    Version #1 was made as written. For Version #2 I whisked the ingredients together and poured the mixture into buttered ramekins. This version took only 15 minutes to bake whereas #1 took closer to 25 minutes. I switched brown mustard for mustard powder, skipped the salt and substitute paprika for cayenne. Very easy to make and great flavor! Prepared for CQ 2015.


<p>I&nbsp;live in Seattle, but have also lived in the DC area, the Mid-west, California,&nbsp;the South, and New England,&nbsp;as&nbsp;well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I&nbsp;eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>
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