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Spicy Baked Eggs Heritage House Washington (• \ ■ Make sauce the night before serving so ingredients can blend. Sauce will keep for several days if tightly covered and well refrigerated.
2 English muffins 1 can condensed cream of mushroom soup 1 1 can condensed cream of celeiy soup 1/2 cup sour cream 6 Tbs. chopped green onion 1/4 cup dry sherry (optional) 2 Tbs. worchestershire sauce 2 Tbs. Dyon mustard 4 Tbs. chopped pimiento 1/2 tsp. basil 1/2 tsp. oregano 1/2 tsp. tabasco 1 cup grated parmesan cheese 1/2 tsp. paprika 12 large eggs To make sauce, mix together the soups, sour cream, green onions, sherry, worchestershire, mustard, pimiento, basil, oregano and tabasco. Spoon heaping tablespoon of sauce into buttered ‘Texas size” muffin tins. Break egg into sauce and sprinkle with parmesan and paprika. Bake uncovered at 350 degrees for 10 to 15 minutes, until eggs are set. While eggs are baking, split and
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