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Eggs: Muffined Eggs with Cheese Sauce

Source of Recipe

Breakfast at Nine, Tea at Four by Sue Carroll


List of Ingredients

12 eggs
6 tablespoons all-purpose flour
6 tablespoons plus ¼ cup butter or margarine
2 1/2 cups half-and-half
2 cups grated sharp Cheddar cheese (8 ounces)
2 teaspoons powdered mustard
1 teaspoon Worcestershire sauce
Salt and pepper to taste
6 English muffins, halved
3 medium tomatoes, sliced



Recipe

Preheat the oven to 350 degrees. Grease 12 non-stick muffin cups and drop one egg into each. Bake for 8 to 12 minutes or until set.

Heat the flour and 6 tablespoons of the butter in a heavy saucepan for 2 minutes. In another saucepan, heat the cream, taking care not to let it boil. Gradually stir the cream into the flour and butter mixture until it begins to thicken. Stir in the cheese, mustard, Worcestershire sauce, and salt and pepper.

Butter the English muffin halves using the remaining 1/4 cup of butter and place one slice of tomato on each. Top with a baked egg, then the cheese sauce.

Serve immediately.

YIELD: 12 Servings