I am in love with another old cookbook (I think this is #2,759).
This one is called Farm Journal's Country Cookbook, and I found it at a garage sale buried in a box of old books. It was marked for $2.00; normally, that would be too expensive for a used book, because I'm such a cheapskate. But, it's not just an old book. It's an old COOKBOOK. The cookbook itself was published in the 1950s, but all the recipes in it came from Farm Journal Magazine editors and readers, which has been around since the 1800's.
The recipes in this cookbook come from a time when most food was still "real," and things like butter, cream, and egg yolks were considered nutritious. Personally, I fell off the "low-fat" bandwagon some years ago, and I fell hard. I now eat all kinds of butter and cream (plus lard, tallow, avacados, and coconut oil), and of course, plenty of eggs, since our pretty hens share with us.
Now that I am in my 30s, I have never felt or looked better--in my opinion anyway. :) I often wish I knew in my teens and 20s what I know now about food. But, you know what they say about hindsight. Had I known, I would have been eating more breakfasts like the one I'll share in this post: Eggs a la Suisse. I love this breakfast for three reasons:
1. It only has three ingredients.
2. It is easy to make.
3. It is delicious.
Wait! Thought of another reason:
4. It's also very nutritious.
I like to use eggs gathered fresh from our free-ranging chickens. Also, if you are able to find dairy products that are raw and come from pastured cows, you'll reap even more health benefits. Not only do animals produce more nutritious food for us when they are allowed to free range and pasture, but it is the ethical way to raise them, at least in the eyes of an animal lover such as myself.
This recipe is also great for anyone who is looking to avoid grains or carbohydrates. It is grain and sugar free. Though I do have it pictured with a slice of toasted, homemade sourdough bread, it is just as easy to swap the toast out for some sauteed veggies or a handful of blueberries. I hope you'll enjoy this recipe as much as I do!
Ingredients:
1 cup grated sharp cheese
6 eggs
1/2 cup cream (or half and half)
1. Preheat oven to 350 degrees.
2. Grease an 8 x 8 casserole dish with butter. Sprinkle half of cheese into dish, and break each egg carefully onto the cheese, being careful not to break the yolks.
3. Pour cream over the eggs and sprinkle remaining cheese on top.
4. Bake at 350 for 15 minutes. Use spatula edge to separate each egg, and serve, seasoned with salt and pepper if desired.
This one is called Farm Journal's Country Cookbook, and I found it at a garage sale buried in a box of old books. It was marked for $2.00; normally, that would be too expensive for a used book, because I'm such a cheapskate. But, it's not just an old book. It's an old COOKBOOK. The cookbook itself was published in the 1950s, but all the recipes in it came from Farm Journal Magazine editors and readers, which has been around since the 1800's.
The recipes in this cookbook come from a time when most food was still "real," and things like butter, cream, and egg yolks were considered nutritious. Personally, I fell off the "low-fat" bandwagon some years ago, and I fell hard. I now eat all kinds of butter and cream (plus lard, tallow, avacados, and coconut oil), and of course, plenty of eggs, since our pretty hens share with us.
Now that I am in my 30s, I have never felt or looked better--in my opinion anyway. :) I often wish I knew in my teens and 20s what I know now about food. But, you know what they say about hindsight. Had I known, I would have been eating more breakfasts like the one I'll share in this post: Eggs a la Suisse. I love this breakfast for three reasons:
1. It only has three ingredients.
2. It is easy to make.
3. It is delicious.
Wait! Thought of another reason:
4. It's also very nutritious.
I like to use eggs gathered fresh from our free-ranging chickens. Also, if you are able to find dairy products that are raw and come from pastured cows, you'll reap even more health benefits. Not only do animals produce more nutritious food for us when they are allowed to free range and pasture, but it is the ethical way to raise them, at least in the eyes of an animal lover such as myself.
This recipe is also great for anyone who is looking to avoid grains or carbohydrates. It is grain and sugar free. Though I do have it pictured with a slice of toasted, homemade sourdough bread, it is just as easy to swap the toast out for some sauteed veggies or a handful of blueberries. I hope you'll enjoy this recipe as much as I do!
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| Eggs a la Suisse is delicious served with toasted sourdough bread, but can also be served with sauteed veggies for a low carb breakfast (great for keto diets). |
Eggs a la Suisse - "Downright good eating"
Makes 3 servings (2 eggs per serving)Ingredients:
1 cup grated sharp cheese
6 eggs
1/2 cup cream (or half and half)
1. Preheat oven to 350 degrees.
2. Grease an 8 x 8 casserole dish with butter. Sprinkle half of cheese into dish, and break each egg carefully onto the cheese, being careful not to break the yolks.
3. Pour cream over the eggs and sprinkle remaining cheese on top.
4. Bake at 350 for 15 minutes. Use spatula edge to separate each egg, and serve, seasoned with salt and pepper if desired.
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