Swiss Eggs
Brad Thames

A fantastic breakfast or brunch dish that we used to eat in Switzerland.

6 eggs
1 1/2 - 2 cups grated cheese (preferably Gruyere)
1/4 cup cream or evaporated milk
chopped parsley, salt and pepper to taste

Preheat oven to 375.
Cover bottom of shallow greased casserole with 1 cup grated cheese. Make 6 depressions in cheese. Slide an egg into each depression. Sprinkle with cream/milk, salt and pepper and parsley. Top with rest of cheese. Bake 25 minutes or until eggs are firm but not hard.

Serves 3-4.