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Muffins, Eggs, and Cheese Sauce Recipe

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This recipe for Muffins, Eggs, and Cheese Sauce, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene Drake
Added: Sunday, August 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
12 eggs
6 T. flour
6 T. plus 1/4 c. of butter or margarine
2 1/2 c. half-and-half
2 c. grated sharp Cheddar cheese (8oz.)
2 tsp. Worcestershire sauce
salt/pepper to taste
2 tsp. powdered mustard
6 English muffins, halved
3 medium tomatoes, sliced

Directions:
Directions:
Preheat oven to 350. Grease 12 muffin cups and drop one egg into each. Bake for 8 to 12 minutes until set (eggs should still be runny). Heat the flour and 6 tablespoons of butter in a saucepan for 2 minutes. In another pan, heat the cream, do not boil! Gradually stir the cream into the flour and butter mixture until it begins to thicken. Stir in the cheese, mustard, Worcestershire sauce and seasonings. Butter the English muffins using remaining butter (you can toast these, if you want and have the time) and place one slice of tomato on each. Top with the baked egg, then the cheese sauce.
Serves 6-12.

Preparation Time:
Preparation Time:
Half hour
Personal Notes:
Personal Notes:
This recipe looks like you really worked hard, but is easy to prepare very quickly (if you don't toast the muffins.) The eggs bake nicely in the muffin pans, and you can have 12 ready in 15 minutes. Good for a family reunion breakfast and similar to Eggs Benedict.

 

 

 

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