Shelly's Recipe

TANGY BAKED EGGS

Category: Breakfast and Brunch

6 English muffins split, toasted and buttered
1 can each cream of celery and mushroom soups
1/2 cup sour cream
6 tbsp chopped green onions
2 tbsp Worcestershire sauce
1/4 cup dry sherry
2 tbsp Dijon mustard
4 tsp chopped pimiento
1/2 tsp hot pepper sauce and dry basil and oregano
12 large eggs
1 cup grated Parmesan cheese
1/2 tsp paprika

Keep muffins in a warm place. In a medium-sized bowl, mix next 11 ingredients. Spread this sauce into two 13x9 inch baking dish. Break eggs onto the sauce and sprinkle with cheese and paprika. Bake, uncovered, at 325 until the whites are set, about 25 minutes. Lift each egg out onto a muffin half, spoon sauce on top and serve immediately. Serves 12.