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Crab Sauced Brunch Eggs Recipe

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This recipe for Crab Sauced Brunch Eggs is from Food from the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Hard Bolied Eggs
1/4 tsp. Salt
1 tsp. Prepared Mustard
1/2 c. Mayo
1/2 c. Finely Chopped Celery
2 tbls. Chopped Green Onions
3 English Mushrooms, Halved and Toasted
6-8 oz Crab
1 can Cream of Celery Soup
1/3 c. Milk
1 tbls. Parsley
Directions:
Directions:
Preheat oven to 350º. Halve eggs and remove yolk. Mash yolks with 1/8 teaspoon salt and mustard and 2 tablespoons mayo. Fill egg white halves with yolk mixture.

Combiner remaining ingredients with celery, green onions and salt. Spread mayo mixture on toasted muffin. Place 2 egg halves on each muffin. Bake at 350º for 5-7 minutes. Drain and slice crab. Combine with soup, milk and parsley. Heat through and serve warm over eggs and muffins.
Number Of Servings:
Number Of Servings:
6

 

 

 

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