Swiss Eggs

As I mentioned in my cookbook “The B & B Cookbook”, this was a dish that Don made that I thought was special and wouldn’t share with anyone else.  Don said that if WE ran the B & B, then I had to share (this took me about 14 years).  Here it is, if you are interested. It is absolutely the best.


Makes enough for 2


Cheese Sauce

  • 5-6 tbsp. Cheese Whiz
  • 5-6 tbsp. mascarpone cheese
  • 1/2 cup cream
  • 2 English muffins
  • 4 large eggs

Melt the cheese whiz in a fry pan over medium heat.  Slowly add the cream cheese, stirring constantly until smooth.  Now add the cream slowly, until blended.

Crack the eggs and gently immerse in the cheese sauce.  The method here is to poach the eggs, not fry them.  When the tops are cooked, but still soft, place each egg on a toasted muffin half.  Spoon the sauce over the eggs.

Wow, I am all but drooling just typing this.  It is really, REALLY the best.


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