Eggs a la Suisse

3 tablespoons chopped green pepper
2 tablespoons chopped onion
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 tablespoon horseradish mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried oregano, crushed
1/8 teaspoon dried thyme, crushed
1 cup milk
water, to make 1-1/2 inches deep in 10-inch skillet
6 eggs
3 English muffins
6 slices Swiss cheese (3 ounces)
paprika, to garnish

In saucepan, cook green pepper and onion in butter until tender. Blend in flour, horseradish mustard, salt, pepper, oregano, and thyme. Add milk; cook and stir until mixture is bubbly. Cover and keep warm. Lightly grease 10-inch skillet. Heat water to boiling in skillet, then reduce heat to simmer. Break 1 egg into a sauce dish; carefully slide egg into simmering water. Repeat with remaining eggs, one egg at a time, keeping them separate in the skillet. Simmer uncovered over low heat for 3 to 5 minutes to desired doneness. (Do not let water boil.) Meanwhile, split and toast English muffins under broiler until lightly browned; divide 6 slices of cheese among muffin halves; broil until cheese melts. When eggs are done, lift out with a slotted spoon and place each egg on a muffin half. Spoon sauce over each and sprinkle with paprika.--Terry Kelly, Lake Ozark, Mo.

Serves 6.

[recipe on the back of "Mexican-Style Cheese Strata," clipped from Better Homes and Gardens"]