Title: Delaware Baked Eggs
Categories: Egg Cheese
Yield: 4 Servings
| 2 | tb | Butter |
| 1 | c | Grated sharp cheese |
| 4 | | Eggs |
| 4 | ds | Of hot pepper sauce |
| 4 | ds | Or worcestershire |
| 1/4 | c | Ketchup |
| 1/2 | c | Light cream |
| | | Buttered toast |
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 sothey 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 (350F) until eggs are set. Serve each egg on a
slice of buttered toast and spoon the pan sauces over it. Makes 4 servings.
Origin: Women's Day Encyclopedia of Cookery, Volume 1, Delaware Section.
Shared by: Sharon Stevens, Feb/94