SWISS EGGS

4 eggs
3 oz. of Gruyère cheese
1 oz. of butter
1 teaspoonful of finely chopped parsley
pepper and salt to taste

Spread the butter on a flat baking dish; lay on it some very thin slices of the cheese. On these break the eggs, keeping the yolks whole; grate the rest of the cheese, mix it with the parsley; strew this over the eggs, and bake them in a quick oven for 5 to 7 minutes.