After-Church Eggs
Source of Recipe
MrBreakfast.com
List of Ingredients
1 can Cheddar Cheese Soup
Soupcan of Milk
Eggs (as many as you want to serve)
English muffins (as many as there are eggs)
Butter or Margarine
Canadian Bacon (opt)Recipe
Preheat oven to 350 degrees.
Spray just a little nonstick preparation in the bottom of each custard cup.
Empty cheese soup into a large mixing bowl.
Pour milk into the empty can, swish around a little with the spatula, and pour into the bowl. Stir the soup and milk together.
With a spoon or small measuring cup - or an ice cream scoop - put some of the cheese mixture into the bottom of each custard cup.
Break the eggs (one at a time) into a small bowl or cup, then slide into the custard cup on top of the sauce.
Place the cups on a baking sheet, and slide it into the preheated 350 degree oven, setting the timer for 12 minutes. Or better, set the timer for 10 minutes, so you can check the eggs at that point, then give them another couple of minutes to finish.
While the eggs are in the oven, Toast and butter English muffins .
If you are planning to serve Canadian bacon, place it inthe skillet over low heat until it is browned, turning once.
Now, assemble:
Place one half of each English muffin on a baking sheet (you can use the same one if you like).
Place a slice of Canadian bacon on each English muffinp." Place the other half of the English Muffin on top.
Turn out a baked egg onto the bacon.
Put another spoonful of the cheese sauce over each egg. (Either use it all up here, or heat the rest to serve alongside the eggs.
Slide the baking sheet back into the oven for two or three minutes.
(4 servings)
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