Recipe John's Baked Eggs Amish Cooking Recipes

Place 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.

Serves 4

4 English muffins, split in half
8 slices of baked ham or Canadian bacon
8 slices of tomato
8 eggs
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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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 edition.

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