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Shepard Eggs




Source of Recipe


WKRG
Shepard Eggs

1 large fully baked croissant per person, sliced

2 eggs per person

3 TBS fully cooked and drained breakfast sausage per person

Sauce

3-4 TBS Butter

3-4 TBS Flour

1 ¼ cup whipping cream

2 TBS Dijon Mustard

1 TBS chopped Fresh Dill

Salt and pepper to taste


Preheat oven to 375 degrees.

Spray muffin tin generously with non-stick spray.

Firmly press one opened croissant into muffin tin overlapping some of the bread in order to fit the opening. Add sausage to the bottom. Crack eggs on top adding salt and pepper to taste. Bake for 25 minutes or until egg white is completely set. Carefully transfer from muffin tin to plate with tongs.

Sauce


Melt butter in saucepan on medium heat. Add butter and mix thoroughly. Add Dijon and Dill and blend well. Add whipping cream, whisking constantly till heated thoroughly and thickened, about 5-7 minutes. Serve warm.

Variations:

*Substitute the sausage with chopped ham or turkey or sautéed veggies.

*Serve with a Béarnaise Sauce or Hollandaise