Beat 5 eggs without separating. When light, add 1 cupful of grated Swiss or mild American cheese, 1/2 a teaspoonful of salt, 1/4 of a teaspoonful of white pepper, and three tablespoonfuls of butter cut into bits. Cook in a double boiler until the cheese has melted and the mixture is smooth and as thick as custard. Pour over hot buttered toast and send at once to the table.
