World Food and Wine
what people eat and drink worldwide

Swiss egg and sausage casserole

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

Ingredients

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)

Instructions

Heat water in a pan. Add potato cubes, garlic and salt. Cover, bring to a boil then simmer until tender, about 10 minutes.

While potatoes cook, preheat oven to 375° F (180° C) and grease a casserole dish.

Drain potatoes and mash with milk, butter, and white pepper, discarding garlic.

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.

Bake on oven's middle rack for 15-20 minutes.

Top casserole with grated cheese. Bake for 3 to 5 minutes more, or until egg whites are firm.

Garnish with parsley and serve.

Total time
1 hour
Cooking time
20
Preparation time
40
Yield
4 servings

Notes

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

Source

Swiss food

Swiss recipes

Serve this egg and sausage dish for dinner, after a cabbage soup, for supper or as a very warming breakfast.

moderate, egg, meat
breakfast, main course
Swiss food recipes
Food in Europe