CookEat Recipe

Fried Eggs Luganese

Name: Fried Eggs Luganese
Ingredients: 12 Egg — Fresh eggs; 0.5 Teaspoon Salt — Salt; source unit: teaspoon; 2 Saltspoon (source measure) White pepper — White pepper; source unit: saltspoon; 1 Saltspoon (source measure) Nutmeg — Nutmeg; source unit: saltspoon; 118 Millilitre Cream — Cream, one gill; source unit: millilitre; 1 Tablespoon Parmesan — Grated Parmesan; source unit: tablespoon; 28 Gramme Butter — Butter for crumb finish; source unit: gramme; 2 Tablespoon Breadcrumbs — Bread crumbs; source unit: tablespoon; Swiss cheese — Plain Swiss cheese, VERY THIN slices to line the bottom of ONE full twelve-egg dish; amount unspecified.; Butter — Butter for dish

First documentary adaptation of printed No1835; not physically cooked, measured or tasted. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1835. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use very thin plain Swiss-cheese slices to line the dish; cook the egg centre to 74°C. Limites : Actual product weights, heat measurements, texture, finished yield and portion sizes remain unmeasured. Historical times are guides; retain the stated cooking controls and quantities.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Lightly butter ONE oven-safe enamelled dish and line its bottom with VERY THIN plain Swiss-cheese slices, amount unspecified. Crack TWELVE eggs over the cheese; season, pour the gill of cream over them and add the tablespoon of Parmesan.
Step 2
Bake FIVE MINUTES then heat ONE MINUTE on the hob as historical guides; continue until the cooked egg centre reaches 74°C.
Step 3
Toast the separate OUNCE butter with TWO tablespoons bread crumbs until light brown. Pour over the cooked eggs and serve the full dish.

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