EGGS LORRAINE

8 eggs
2 tbsp butter or margarine
2 cups shredded swiss or cheddar cheese
1/2 cup whipping cream
8 slices bacon, crisply cooked
minced parsley (for garnish)

Spread butter in an 8 inch square shallow baking dish, attractive enough to serve from. Sprinkle with half the cheese. Crack eggs evenly over cheese. Break egg yolks but do not stir. Drizzle cream over eggs. Top with remaining cheese. Cover. Refrigerate at this point, if desired.

Bake at 350 degrees F for 20 to 25 minutes or until eggs are set but not hard and cheese is melted. Add bacon.

Bake 2 to 3 minutes longer. Sprinkle with parsley. Serve immediately.