1940s Swiss Eggs Recipe 🍳 | Old Cookbook Show

Welcome friends, welcome back to the kitchen, and welcome back to Sunday morning and The Old Cookbook Show! Today, we’re opening up a vintage gem from Australia — Miss Gibbs’ Cookery Guide, published sometime between 1940 and 1949. This wartime / postwar-era cookbook captures the charm of simple, wholesome recipes from another time, and today we’re trying one called Swiss Eggs — a creamy, cheesy baked egg dish that’s both nostalgic and delicious.

In this episode, Glen walks through Miss Gibbs’ original recipe for Swiss Eggs, a humble yet comforting dish made with eggs, cheese, cream, butter, parsley, salt, and pepper — no frills, just great flavour. It’s exactly the kind of recipe you’d find in Commonwealth kitchens of the 1940s, with its focus on simple ingredients and practical cooking. Glen also reflects on how his mom made a similar baked egg dish growing up — with a layer of sliced tomatoes on top — and how food like this connects generations.

Whether you’re looking for a vintage Australian recipe, a retro breakfast casserole, or an easy brunch idea for the holidays, this recipe fits perfectly. Serve it for Christmas morning, Thanksgiving brunch, or even a cozy breakfast-for-dinner.

🍳 In this episode:
Vintage Australian cookbook: Miss Gibbs’ Cookery Guide (1940s)
Recipe for Swiss Eggs
Baked egg and cheese dish
Simple vintage cooking techniques
Commonwealth-era recipes
Classic family-style breakfast ideas
Glen & Friends nostalgia and food history
Homemade chili sauce pairing

✨ Watch more of The Old Cookbook Show every Sunday morning! Discover forgotten recipes, explore culinary history, and bring vintage cooking back to life — one old cookbook at a time.

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Swiss Eggs Recipe:
INGREDIENTS.-One dessertspoon butter, 4 eggs, 3 tablespoons cream, salt and pepper, 2 tablespoons grated cheese, 2 teaspoons finely chopped parsley.
METHOD.—Grease a fireproof dish (large enough to hold the eggs) with butter. Break the eggs singly into a saucer and slip them carefully into the dish. Sprinkle them with salt and pepper, half the cheese, and parsley. Season the cream with pepper and salt and pour it over the top. Cover with the remainder of the cheese and parsley; place a few pieces of butter on the top and bake in a
moderate oven till the eggs are set. Serve in the dish in which they are cooked.

Our Chili Sauce Recipe Video: https://youtu.be/xp8VfpdMDQ4

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