Scrambled Eggs a la Suisse
|Light cream||1⁄2 Cup (8 tbs)|
|Natural swiss cheese||1 Cup (16 tbs), grated (1/4 Lb)|
|Swiss cheese||1⁄4 Pound|
|Snipped chives/Snipped parsley||1 Teaspoon|
1. With rotary beater, beat eggs, cream, salt, and cayenne in top of double boiler until well combined.
2. Stir in 3/4 cup Swiss cheese and the butter. Cook, over gently boiling water, stirring occasionally, 12 to 15 minutes, or until eggs are set but still creamy.
3. Serve eggs sprinkled with rest of cheese and the chives.