Swiss Scrambled Eggs
|Half and half/Light cream||1⁄3 Cup (5.33 tbs)|
|Shredded swiss cheese||3⁄4 Cup (12 tbs)|
|Parsley||1 Tablespoon (for garnish)|
In 8-inch skillet, melt butter.
In medium bowl, beat eggs lightly with half-and half, salt and dash cayenne.
Fold in 1/2 cup of the cheese.
Pour mixture into hot skillet; cook over medium heat 2 minutes, stirring gently several times until eggs are moist and slightly underdone.
Sprinkle remaining 1/4 cup cheese over eggs and cook until eggs are set.
Garnish with parsley, toast points and a very light sprinkle of cayenne.