Eggs A La Suisse

The everyday cookbook circa 1887

Spread the bottom of a dish with two ounces of fresh butter; cover this with grated cheese; break eight whole eggs upon the cheese without breaking the yolks.
Season with red pepper and salt if necessary; pour a little cream on the surface, strew about two ounces of grated cheese on the top, and set the eggs in a moderate oven for about a quarter hour.
Pass a hot salamander (A hot fire poker) over the top to brown it.