Eggs Lorraine


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Perfect served with french bread or hot cinnamon rolls, and coffee or tea.

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  • 4 eggs
  • 1 Tbs. butter or margarine
  • 1 C. shredded Swiss or cheddar cheese
  • 1/4 C. whipping cream
  • 4 slices of bacon, crisply cooked
  • Minced parsley
  • Sliced tomato (optional)
  • Sliced avocado (optional)

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Spread butter in a shallow baking dish. Sprinkle with half the cheese. Crack eggs evenly over cheese. Break egg yolks but do not stir. Drizzle cream over eggs. Top with remaining cheese. Cover. Refrigerate at this point, if desired. Bake at 350 degrees for 20-25 minutes or until eggs are set but not hard and cheese is melted. Add bacon. Bake 2 -3 minutes longer. Sprinkle with parsley. Serve immediately.

Yield: 2 servings

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