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Grease the molds with fat. Crack an egg into each one, season with salt, sprinkle with grated Swiss cheese, and place the molds in a hot oven. When the eggs are cooked, remove the molds and top each with crushed, browned breadcrumbs mixed with melted butter. Garnish with chopped onion or parsley. Serve hot as an appetizer.
5–6 eggs, 30 g Swiss cheese, a tablespoon of fat, sugar, and chopped herbs.
