Baked Eggs Country Style Recipe
Ingredients
| Tomato soup | 1 Can (10oz) | |
| Eggs | 6 | |
| Cayenne | 1/8 Teaspoon | |
| Nutmeg | 1/8 Teaspoon | |
| Swiss Cheese | 1/4 Cup (16 tbs), grated | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Onion | 1 Teaspoon, grated | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
In a buttered shallow baking dish, pour can of undiluted cream of tomato soup; carefully drop in 6 eggs; sprinkle with salt, pepper, cayenne, nutmeg, and cheeses.
Sprinkle pars ley mixed with grated onion over all.
Bake at 325 degrees for 26 minutes or until eggs are set.
Serve immediately over slices of crisp hot toast, or over split toasted English muffins.
Sprinkle pars ley mixed with grated onion over all.
Bake at 325 degrees for 26 minutes or until eggs are set.
Serve immediately over slices of crisp hot toast, or over split toasted English muffins.
Chef
