I was looking for a Swiss cheese 'n egg breakfast recipe and like this one I found in my old links, its LC enough for induction too:

http://recipecircus.com/recipes/she...pine_Eggs_.html

Note: Swiss cheese is one of the lowest in sodium, but the quality of the cheese in the stores varies greately.

It sounds really good! Do you have any idea whether the person who created the recipe meant teaspoons or tablespoons of heavy cream? Have you made the recipe? How much heavy cream works best in your opinion?

I made a single one of these today with 1 egg, 1 slice of swiss, 1 T cream and 1 T parmesan with 1 slice of cooked bacon and it was very good. I'm gonna make this again and would do it for company. Anne

Thanks for breaking it down to one serving! Did you put the cooked bacon in the ramekin, too? If so, did you crumble it, or just kind of fit it in, or put it on top?

I have another one today baking right now. I micro-ed a bacon and cut it up and put on the egg and then the cream and then the parm. It was good. Anne

I used almost teaspoons of cream per egg, fresh ground pepper and Parmesan-- I think ill use cheddar cheese and bacon next time as I thought the Parmesan made it taste a bit too salty. I think 15 minutes would have been enough cooking time in my toaster oven. Ill use the Parmesan on my baked Tilapia fillets

I made this today; shredded mexican cheese mix instead of a slice of swiss. It was very good.

There's an error in the recipe. It says 4 teaspoons cream in the ingredient list but tells you to put 1 tablespoon cream per each in the directions. I went with the directions at 1 tablespoon per each and it was wonderful. I like this because I can make a bunch on the weekend and re-heat for 10 seconds in the microwave during the work week. They even travel well to work for lunches. Excellent recipe. I omitted adding extra salt as most cheeses have plenty already. And it's easier to salt after cooking than it is to remove too much! Although I didn't feel any additional was necessary.

I still love this recipe! It is so easy and you can make as many as you want and put them up for later use. Very tasty! I don't measure the cream or cheese anymore. Just sprinkle some on top to coat. Today I'm making them with Provalone cheese.