| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swiss |
Breakfast a, Eggs |
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs; hard boiled |
| 2 1/2 |
tb |
Margarine; divided in two |
| 1 1/2 |
ts |
Worcestershire sauce |
| 3/4 |
c |
Diced ham |
| 3/4 |
c |
Grated Swiss cheese |
| 3/4 |
c |
Milk |
| 1 1/2 |
tb |
All-purpose flour |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Preheat oven to 350° F.
Slice eggs, take out yolks. Mix yolks, 1 portion margarine, salt,
Worcestershire sauce and ham. Stuff the egg whites with mixture in a baking
bowl. In another dish mix the sauce, milk, flour, cheese and the remaining
margarine. Pour over eggs and bake until bubbly and a touch of brown.
Note: For the Inn we change bowl size depending on the number of guests.
For example, if we have two couples, we use individual bowls.
NOTES : Our "Shirley's Eggs" recipe has been chosen for publication in the
Georgia Egg Commission's new brochure.
Recipe by: The Whitlock Inn, Marietta, GA
Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb
7, 1998
A Message from our Provider:
“Religion: a mirage. Jesus: reality”