Eggs Baked in Sour Cream
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
sour cream
|
|
| ½ | cup |
bread crumbs
|
|
| ¼ | cup |
butter
|
|
| 6 | large |
eggs
|
|
| 1 | x |
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
sour cream
|
|
| 118 | ml |
bread crumbs
|
|
| 59 | ml |
butter
|
|
| 6 | large |
eggs
|
|
| 1 | x |
Parmesan cheese
grated |
*
|
Directions
In shallow casserole put half the crumbs, 1½ cup sour cream, and half the butter.
Slide raw eggs into this.
Cover with remainder of ingredients and sprinkle with freshly grated Parmesan cheese.
Bake about 20 minutes or until eggs set, at 350℉ (180℃).
