Rita’s Alpine Eggs with French Sauce

Ingredients

For the French Sauce:

  • 2 Tbsp (1/4 stick) unsalted butter
  • 2 Tbsp all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup grated Der Alpen Cheese
  • 1 Tbsp Dijon mustard
  • Pinch of ground nutmeg
  • Salt and pepper

For the Swiss eggs:

  • 2 tablespoons (1/4 stick) unsalted butter
  • 4 3/4-inch thick slices sandwich bread
  • 1/2 cup grated Der Alpen Cheese
  • 8 slices country ham, thin sliced
  • 4 large eggs

Instructions

  • In a medium heavy saucepan, melt butter. Stir in flour and cook, stirring frequently, for 2 minutes, or until well blended and beginning to smell toasted.
  • Gradually stir in half the milk and bring mixture to a boil, stirring constantly. Stir in other half of milk and bring back to boil.
  • Simmer and stir until sauce thickens.
  • Remove from heat and stir in Der Alpen Cheese until melted.
  • Stir in mustard and nutmeg, and season to taste with salt and pepper. Cover to keep warm.
  • Preheat broiler. Line a heavy baking sheet with foil.
  • In a large heavy skillet, heat ½ tablespoon of butter over medium heat until bubbly. Add 2 pieces of sandwich bread and toast about 3 minutes on each side.
  • Transfer bread to prepared baking sheet and repeat with other 2 pieces of bread and another ½ Tbsp of butter.
  • Divide half of the grated Der Alpen Cheese among the toasts, then top each with 2 slices of ham, then scatter remaining cheese on top of ham.
  • Broil about 3 minutes, or until cheese is brown and bubbling. Transfer cheese toasts to plates.
    Meanwhile, in a heavy nonstick skillet, melt ½ Tbsp butter over medium heat. Crack 2 eggs into the skillet and fry about 3 minutes, or until egg whites have set and the yolks have thickened but not set.
  • Place on top of cheese covered toasts.
  • Cook remaining 2 eggs for other 2 toasts.
  • Pour the warm French sauce evenly over all toasts and serve immediately after adding a dash of paprika over each egg.

Serves 4

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