Swiss egg and sausage casserole


This potato, egg and sausage recipe is one of the options for a Swiss supper.


4 potato (large, peeled and cut into small chunks)
1 clv garlic (peeled)
1 pn salt
1⁄2 c milk
4 T butter (unsalted)
1⁄4 t pepper (white pepper)
1 c sausage (sliced smoked sausage)
2 scallion (chopped)
4 egg
4 T cheese (grated Swiss cheese)
2 T parsley (fresh leaves, finely chopped)
1⁄2 t marjoram (dried marjoram)


  1. Heat water in a pan. Add potato cubes, garlic and salt. Cover, bring to a boil then simmer until tender, about 10 minutes.
  2. While potatoes cook, preheat oven to 375° F (180° C) and grease a casserole dish.
  3. Drain potatoes and mash with milk, butter, and white pepper, discarding garlic.
  4. Mix sausage, green onions, and marjoram, with the potato mash. Place this mixture into the prepared casserole dish. Make 4 deep depressions. Break 1 egg into each depression.
  5. Bake on oven's middle rack for 15-20 minutes.
  6. Top casserole with grated cheese. Bake for 3 to 5 minutes more, or until egg whites are firm.
  7. Garnish with parsley and serve.


Use the back of a moist soup spoon to make depressions in the potato mash.

4 servings
Preparation time
Cooking time
Total time
1 hour

egg and sausage casserole