Serves: 6
Total Calories: 167
Preheat oven to 325°. Line sides and bottom of a generously buttered, shallow 1 1/2-quart baking dish (about 8x12-inches) with cheese. Sprinkle evenly with onion and parsley. Break eggs carefully into dish and sprinkle lightly with salt, nutmeg, and pepper.
In medium bowl, beat cream with wine just until well blended; pour around and between eggs. Bake, uncovered, until eggs are set to your liking (12–18 minutes). Place eggs on hot, buttered, toasted French bread slices. Stir any melted cheese and cream remaining in baking dish until smooth; spoon over eggs.
This Swiss Baked Eggs recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.
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