"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Sherry eggs Recipe

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This recipe for Sherry eggs, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jack Wells
Added: Monday, January 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
eggs
1T butter per egg
1T dry sherry per egg (NOT cooking Sherry)
1T freshly grated Parmesan cheese per egg
1/2 English muffin per egg

Directions:
Directions:
Select a fry pan with a handle that will not melt. Melt the butter in the fry pan, add the sherry, add the eggs. When the clear part of the egg begins to turn white, put 1 T per egg of Parmesan cheese. Remove pan from top of stove and place it under the broiler. When the cheese begins to brown, remove and put on to English muffin. Pour remaining sauce over egg. Serve immediately.

 

 

 

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