"If the Amish
make it, you'll find it at Amish Pleasures."
John's Baked Eggs
muffin halves in buttered or oiled baking dish. Place a slice of ham and
tomato on each muffin. Break each egg into a cup and place on top of
tomato. If you have a problem with the egg slipping off, use a spoon to
form a cup in the center of the tomato slice. Mix the mustard, salt,
cream Worcestershire and Tabasco thoroughly and pour over the eggs. Top
with grated cheese and dot each one with butter. Bake in preheated 350° F.
oven for 20 minutes. Serve immediately.
English muffins, split in half
8 slices of baked ham or Canadian bacon
8 slices of tomato
1 t. dry mustard
1/2 t. salt, less if ham is salty
3/4 c. cream, 1/2 c. milk if you're watching calories
1½ t. Worcestershire sauce
dash of Tabasco
3/4 c. cheddar cheese, grated
2 T. butter (optional)
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The recipe above appears in:
|Up-Home, Down-Home represents the cultural
development of recipes from the most intimate, formal setting to the
easy-going, spur-of -the-moment family dinner. Quick, easy to prepare
dishes include many favorites from the Chefs at the Groff's Farm
Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover
Betty Groff's Up-Home, Down-Home
info. and/or Buy
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