|Light cream||1⁄4 Cup (4 tbs)|
|Shredded swiss cheese||1 Cup (16 tbs)|
|Canned deviled ham||4 1⁄2 Ounce|
|Hot toast||1 (Fresh)|
Break the eggs into the top of a double boiler and stir into them the cream, butter, salt and pepper.
Cook over hot water until the eggs begin to thicken, stirring occasionally.
As the eggs begin to thicken stir in the cheese and ham, continuing to cook until the eggs are done.