Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Sep 6, 2011 03:05 AM

How Can I Re-Create This Pacific Dining Car Egg Dish?

So I was cleaning out old drawers, and came upon an old Pacific Dining Car menu. My eye singled out a breakfast dish, "Swiss Eggs". It describes the dish as: "Two scrambled eggs accented with cream cheese, chives and a touch of sherry". It sounds scrumptious, and I tried to look it up on the Web so I could make it at home.. I found "Swiss Eggs", all right, but they're all kinds of versions, with different kinds of cheese, sour cream, etc. It seems everyone has their own version out there.
I would like to make the Pacific Dining Car version. Does anyone know of their recipe?

  1. Click to Upload a photo (10 MB limit)
  1. Your quest may be a case for which experimentation is the order of the day. I assume that the cream cheese is brought to room temperature to make it easy to incorporate it with the scrambled eggs. Add the chives and sherry after the previous 2 ingredients are mixed together, and then cook the scrambled mixture. Be creative, see what happens.

    1. Break two eggs into a bowl
      Add a splash of whole milk
      Whisk (80 strokes)
      Heat a pan over medium heat
      add a thin coat of olive oil and heat for about one minute
      Add the egg mixture to the pan and briefly scramble the mixture
      When mixture is about half cooked, add 1Tbsp dry sherry and 2 Tbsp softened cream cheese
      Continue to cook, stirring frequently, to your preferred consistency
      Garnish with chopped chives

      Makes one serving

      1 Reply
      1. re: todao

        Hmm - Interesting replies so far!
        Thanks, I will experiment sometime this week.

      2. Sounds very straightforward, aurora50. They told you the basic ingredients and what they do to it. The rest is up to you. I'm still bogged down trying to figure out what makes it Swiss, though.

        6 Replies
        1. re: mamachef

          I know, it might be nice to find out the history of this dish, why it's called "Swiss", etc.
          Does anyone know?

          1. re: aurora50

            Never heard of this concoction until I read your post. Let us know how your experiment turns out.

            1. re: aurora50

              There was a time when anything with cheese received the "Swiss" moniker. Though I don't know this for sure, I believe it was to make things sounds more sophisticated, and well, European.

              1. re: smtucker

                Your assumption is as good as anyone else's. This dish must've been around for a long time. I'm surprised it isn't called French Eggs to make sound even more hoity-toity.

              2. re: aurora50

                At one time I researched why enchiladas suiza are named thusly and the answer was that they apparently associated the cheese with Switzerland. May be true about the eggs, too??

            2. FWIW, my brother in law turned me on to putting cream cheese in scrambled eggs, I personally feel I have taken that to a new height with herbs… a variation on a theme… I like the idea of sherry

              The method of cooking I use is very similar to todado, only I use a splash of water in the eggs and no sherry (but am thinking of trying the sherry… because it sounds delightful)

              2 Replies
              1. re: cgarner

                Yes, it does!
                : )
                I'm glad if I have started some conversation about this. I adore egg dishes.
                Still have to try it myself - circumstances have prevented me from it, it will probably be sometime next week now.
                But if someone would like to try it before me, go for it!
                This is fun!

                1. re: aurora50

                  Well, everyone, I finally tried it!
                  I followed your instructions closely, todao, except that I added a little salt.
                  It came out great - a little tang from the cream cheese, a little savory from the olive oil as opposed to using butter, the chives adding just the right "oniony" touch.
                  I could smell the sherry in it as it cooked, not sure how it contributes to the taste? Maybe very subtle.
                  I had it with a couple of pieces of Sheepherder Bread spread with a little unsalted butter, and as I already had the sherry out, drank a little schnocker of it with the eggs! ; )
                  Altogether, a pleasant, tasty lunch.