Scrambled Eggs à la Suisse

Introduction

History

Scrambled Eggs à la Suisse is a classic dish that originated in Switzerland, known for its high-quality dairy products, including Swiss cheese. The combination of creamy scrambled eggs and melted Swiss cheese creates a decadent and satisfying dish that has stood the test of time.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To achieve the perfect creamy texture for your scrambled eggs, be sure to cook them over gentle heat and stir them frequently to prevent them from becoming too dry. Adding a dash of cayenne pepper will give the dish a subtle kick of heat that complements the richness of the cheese.

Serving Suggestions

Serve Scrambled Eggs à la Suisse with crispy bacon or sausage, fresh fruit, and toasted bread for a complete and delicious breakfast.

Cooking Techniques

The key to perfect scrambled eggs is to cook them slowly over low heat, stirring constantly to achieve a creamy and custardy texture. Be sure not to overcook the eggs, as they will continue to cook slightly after you remove them from the heat.

Ingredient Substitutions

If you don't have Swiss cheese on hand, you can substitute it with Gruyère, cheddar, or any other type of cheese that melts well. You can also use whole milk or half-and-half instead of light cream for a richer dish.

Make Ahead Tips

You can prepare the egg mixture for Scrambled Eggs à la Suisse ahead of time and refrigerate it overnight. When you're ready to cook, simply reheat the mixture gently over low heat and stir in the cheese and butter.

Presentation Ideas

Garnish your Scrambled Eggs à la Suisse with a sprinkle of snipped parsley or chives for a pop of color and freshness. Serve the eggs in a warm dish to keep them hot until serving.

Pairing Recommendations

Pair Scrambled Eggs à la Suisse with a glass of freshly squeezed orange juice or a hot cup of coffee for a classic breakfast combination. You can also serve the eggs with a side of roasted potatoes or a green salad for a more substantial meal.

Storage and Reheating Instructions

Store any leftover Scrambled Eggs à la Suisse in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the eggs in a skillet over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

Each serving of Scrambled Eggs à la Suisse contains approximately 280 calories.

Carbohydrates

Each serving of Scrambled Eggs à la Suisse contains approximately 2 grams of carbohydrates.

Fats

Each serving of Scrambled Eggs à la Suisse contains approximately 20 grams of fats.

Proteins

Each serving of Scrambled Eggs à la Suisse contains approximately 18 grams of proteins.

Vitamins and minerals

Scrambled Eggs à la Suisse is a good source of vitamin A, calcium, and phosphorus.

Alergens

This recipe contains eggs and dairy (Swiss cheese), which may be allergens for some individuals.

Summary

Scrambled Eggs à la Suisse is a high-protein and high-fat dish that is rich in vitamins and minerals. It is a satisfying and indulgent breakfast option.

Summary

Scrambled Eggs à la Suisse is a decadent and creamy breakfast dish that combines fluffy scrambled eggs with melted Swiss cheese for a rich and satisfying meal. With a few simple ingredients and cooking techniques, you can create a delicious and impressive dish that will become a new favorite at your breakfast table.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Scrambled Eggs à la Suisse. It was a sunny summer afternoon, and I was visiting my dear friend Marie in the quaint little village of Gruyères, Switzerland. Marie was an incredible cook, and she always amazed me with her culinary skills.

On this particular day, Marie invited me into her cozy kitchen to show me how to make one of her favorite dishes. She called it Scrambled Eggs à la Suisse, a simple yet delicious recipe that she had learned from her own grandmother many years ago.

As Marie gathered the ingredients, I couldn't help but marvel at the way she moved around the kitchen with such grace and precision. She cracked the eggs into a bowl, added a splash of cream, and whisked everything together with a wooden spoon. The eggs took on a rich, creamy texture that promised to be absolutely divine.

Next, Marie grated a generous amount of Gruyère cheese and folded it into the eggs, along with a pinch of salt and pepper. The smell of the cheese filled the kitchen, mingling with the aroma of fresh herbs that Marie had picked from her garden earlier that morning.

With a smile, Marie poured the egg mixture into a hot skillet and began to gently stir it with a spatula. As the eggs started to cook, they slowly transformed into fluffy, creamy clouds of goodness. Marie knew exactly when to stop stirring, leaving the eggs just slightly runny in the center for the perfect texture.

I watched in awe as Marie expertly plated the scrambled eggs, topping them with a sprinkle of fresh chives and a dollop of creamy crème fraîche. The dish looked like a work of art, with its vibrant colors and enticing aroma.

As we sat down to enjoy our meal, Marie told me the story of how she had learned to make Scrambled Eggs à la Suisse. It was a recipe that had been passed down through generations of her family, originating from her great-grandmother who had lived in the Swiss Alps.

According to Marie, her great-grandmother had been a skilled cook who had a knack for creating simple yet flavorful dishes using the ingredients she had on hand. Scrambled Eggs à la Suisse was one of her signature recipes, loved by everyone in the village for its creamy texture and rich flavor.

As Marie finished her story, I couldn't wait to take my first bite of the scrambled eggs. The dish was everything I had hoped for and more – creamy, cheesy, and bursting with flavor. I savored every bite, feeling grateful for the opportunity to learn this special recipe from my dear friend.

After that day, Scrambled Eggs à la Suisse became a staple in my own kitchen. I often made it for my family and friends, sharing the story of how I had learned the recipe from Marie in the beautiful village of Gruyères.

To this day, whenever I make Scrambled Eggs à la Suisse, I am reminded of that sunny summer afternoon in Switzerland, and the wonderful memories I shared with Marie in her cozy kitchen. It's amazing how a simple dish can bring back so many cherished moments and create lasting connections with the people we love.

Categories

| Cathy's Recipes | Egg Recipes | Milk And Cream Recipes | Swiss Cheese Recipes | Swiss Recipes |

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