CookEat Recipe
Poached Eggs Swiss
Poached eggs on round Swiss-cheese toasts, finished with a hot Swiss cheese and white-wine topping.
Method
Steps
Step 1
Heat a conventional oven to 220°C. Cut twelve rounds from a plain white sandwich loaf, each a quarter-inch thick and two inches across. Lightly toast them.
Step 2
Spread the toast rounds very lightly with butter. Cut twelve thin slices of Swiss cheese about the same size as the rounds and place one on each. Set them on a metal baking tray and put in the oven for about five minutes, or until the cheese is well melted. Remove and keep warm.
Step 3
Have twelve actual finished hot poached eggs from Poached Eggs on Toast ready, taking the fully cooked, drained and trimmed eggs before they are placed on that recipe’s toast. Keep the eggs hot and use them promptly, placing one on each cheese toast.
Step 4
Heat half a gill of white wine with two saltspoons of cayenne in a small saucepan. Add one and a half ounces of very finely grated Swiss cheese and stir briskly over the heat until thoroughly melted.
Step 5
Divide all the hot wine-and-cheese preparation evenly over the twelve eggs. Return the tray to the same hot oven for about two minutes as a brief finishing guide, keeping the assemblies hot; this stage warms the finished eggs and melted topping.
Step 6
Transfer the twelve assemblies to a large hot serving dish and serve promptly.
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