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?
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.
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
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)
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.