Recipe: Alpine Eggs

It is rather unusual to combine cream or cottage cheese with EGGS, so that when this is done, as in the accompanying recipe, a dish that is out of the ordinary is the result. If not a sufficient amount of cottage cheese is in supply to serve for a meal, it may very well be used for this dish. Otherwise, cream cheese serves nicely.

ALPINE EGGS
(Sufficient to Serve Six)

  •  2 10-cent pkgs. cream cheese or
  •  1 c. cottage cheese
  •  2 Tb. finely chopped parsley
  •  1/8 tsp. paprika
  •  6 EGGS
  •  1 Tb. butter
  •  1 1/2 tsp. salt

Grease six individual baking dishes. Break up the cheese with a fork and sprinkle a layer on the bottom of each dish. Break an egg in each dish over the cheese. Season with salt. Sprinkle a layer of cheese on top of the egg, and over that put chopped parsley, paprika, and a small piece of butter. Place the baking dishes in a shallow pan of hot water and bake in a moderate oven until the EGGS are set. Remove from the oven and serve at once.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)