Eggs à la Suisse

4 eggs
Salt
Pepper
1/2 cup cream
1 tablespoon butter
Cayenne
2 tablespoons grated cheese

Heat a small omelet pan, put in butter, and when melted, add cream. Slip in the eggs one at a time, sprinkle with salt, pepper, and a few grains of cayenne. When whites are nearly firm, sprinkle with cheese. Finish cooking, and serve.

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