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Path: utzoo!utcsri!utai!gkloker
From: gkloker@utai.UUCP (Geoff Loker)
Newsgroups: net.cooks
Subject: Re: egg recipes wanted
Message-ID: <484@utai.UUCP>
Date: Mon, 6-May-85 16:24:00 EDT
Article-I.D.: utai.484
Posted: Mon May  6 16:24:00 1985
Date-Received: Mon, 6-May-85 17:32:52 EDT
References: <5798@duke.UUCP> <2679@drutx.UUCP>
Organization: CSRI, University of Toronto
Lines: 35

> 
> 	BAKED EGGS
> 
> 1-2 eggs per person depending on appetite
> 
> Grease a muffin tin--one egg goes in each slot.  Put a half inch of
> water in the unused cups.  Bake at 325 until the whites are set (in Denver,
> about 20 minutes).  Its important to preheat the oven for this one.
> 
> Variations--line the muffin tin with bacon--one slice per egg.  A little
> salsa or chili sauce in the bottom is good too.
> 
> Serve with toasted english muffins.  Served with creamed spinach or a spinach
> salad and you have a good light dinner.
> 
> Betsy Cvetic
> ihnp4!drutx!eac

An interesting variation on this is to use cream of whatever soup.  I'm
not sure about amounts, but I think that half-filling the muffin tin slot
with the soup and putting the egg on top seems about right.  I also seem
to recall that the egg and the soup should be mixed around a bit (not
necessarily scrambled, though).

This is quite good with Cream of Chicken soup
-- 
Geoff Loker
Department of Computer Science
University of Toronto
Toronto, ON
M5S 1A4

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