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.

• 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.

Back to Egg Recipes