| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
British |
Eggs, Breakfast, British |
3 |
Servings |
INGREDIENTS
| 6 |
|
Eggs |
| 6 |
tb |
Dry Sherry |
| 6 |
tb |
Light Cream |
| 6 |
|
Bacon strips |
| 3 |
|
English muffins, toasted |
|
|
Butter |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
Preheat oven to 350 deg. Butter the insides of 6 muffin cups in a large
muffin tin. Cook bacon until most of the fat is rendered out but bacon is
still limp. Place 1 slice each into the bottom of the buttered muffin cups
(curl around so that bottom is completely covered. Crack 1 egg into each
muffin cup. Sprinkle with salt and pepper. Dot with butter. Place 1 tb
each of Dry Sherry and Light cream into each muffin cup. Bake in 350 deg.
oven 10 to 15 minutes or until egg is of desired doneness. Serve on halves
of English muffins.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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