Swiss Eggs

Swiss Eggs

Submitted by: Belinda Dietzler

Serving Size: 6

Nutritional Information: 293 calories, 17g fat, 9g saturated fat, 248mg cholesterol, 425mg sodium, 18g carbohydrate, 2g fiber, 18g protein

Qty Ingredient
6 eggs
6 slicesSwiss cheese
3 English muffins, split and toasted
1 cupsnonfat milk
1/8 teaspoonsdried thyme, crushed
1/8 teaspoonsdried oregano, crushed
1/4 teaspoonspepper
1/4 teaspoonssalt
1 tablespoonshorseradish mustard
2 tablespoonsall-purpose flour
2 tablespoonsbutter or margarine
2 tablespoonsonion, chopped
3 tablespoonsgreen pepper, chopped
dashpaprika
Photo coming soon!

Directions:

  1. FOR THE SAUCE: In a saucepan, saute green pepper and onion in butter or margarine until tender. Stir in flour, horseradish mustard, spices and milk. Stir until mixture is thick and bubbly. Cover; keep sauce warm.
  2. In a lightly-greased skillet, boil 2-inches of water; reduce heat to simmer. Break 1 of the eggs into cup; carefully slide egg into simmering water. Repeat with remaining eggs, keeping them separate in the skillet. Simmer, uncovered, over low heat for 3 to 5 minutes. Remove eggs with slotted spoon and drain.
  3. Top each muffin half with a slice of Swiss cheese and poached egg; spoon sauce over each egg. Sprinkle with paprika.