Delaware Baked Eggs
.
Yield
4 servingsPrep
5 minCook
3 minReady
8 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 1 | cup |
cheese
grated sharp |
|
| 4 | large |
eggs
|
|
| 4 | dash |
red hot pepper sauce
|
*
|
| 4 | dash |
worcestershire sauce
|
*
|
| ¼ | cup |
ketchup
|
|
| ⅓ | cup |
light cream (half&half)
|
|
| 4 | slices |
bread
toasted and buttered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 237 | ml |
cheese
grated sharp |
|
| 4 | large |
eggs
|
|
| 4 | dash |
red hot pepper sauce
|
*
|
| 4 | dash |
worcestershire sauce
|
*
|
| 59 | ml |
ketchup
|
|
| 79 | ml |
light cream (half&half)
|
|
| 4 | slices |
bread
toasted and buttered |
|
Directions
Put butter into a baking dish that is at least 2 inches deep.
Warm dish long enough to melt butter.
Cool dish so eggs will not set but butter will remain liquid. Sprinkle one half of cheese over butter.
Break eggs into 4 separate spaces, far enough apart so they will not run into each other.
Put dashes of hot pepper sauce and Worcestershire in center of each egg yolk.
Spoon ketchup over yolks.
Pour in cream. Sprinkle remaining cheese over eggs.
Bake in moderate oven 350℉ (180℃) F until eggs are set.
Serve each egg on a slice of buttered toast and spoon the pan sauces over it.
