· 1 can cream of mushroom or cream of shrimp soup, undiluted
· 1/2 C. milk
· 1 T. dry sherry
· 1/4 tsp. white pepper
· 6 eggs
· Salt, if desired
· 1 C. shredded sharp Cheddar cheese
· Paprika
· 6 English muffin halves, toasted and buttered
Mix soup, milk, sherry and white pepper until smooth. Spread about 1/3 mixture in
bottom of a buttered glass casserole. With spoon make 6 indentations, spaced
evenly in sauce. Then break eggs carefully into indentations. Sprinkle eggs with
salt if desired. Cover eggs with remaining sauce. Top with cheese and sprinkle
with paprika. Bake, uncovered, at 325ºF until eggs are set about 15 to 20 minutes.
Serve on toasted English muffins.
