Sunday Supper Egg Cups
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Custard Cups (5-10 oz, 6), I need to research the size.
- Baking Pan (shallow)
Ingredients
- ⅔ cup mayo
- ¼ teaspoon salt
- dash black pepper
- 1 teaspoon Worcestershire sauce
- ¼ cup milk
- 1 cup Cheddar cheese, shredded, and as desired
- 6 eggs
Instructions
- To a saucepan on low heat, add the mayo, salt, pepper, and Worcestershire sauce and mix together.
- Slowly add the milk, stirring until smooth.
- Add the 1 cup of cheese and stir until the cheese is melted in and the mixture has thickened and is smooth, about 5 minutes. Remove from heat.
- Preheat you oven to 180° C (350° F), get out 6 custard cups, between 5 and 10 oz size each, and a shallow baking pan that will hold all 6 cups.
- Add 2 tablespoons of cheese mixture to each cup.
- Break an egg into each cup.
- Add 2 tablespoons on top of the egg, sprinkle with additional cheese if desired.
- Place cups in the shallow pan and add 1 inch of hot water to the pan.
- Bake for 2-30 minutes.
- Serve and enjoy.
Notes
Low cost per serving.
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