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–+ servings

Sunday Supper Egg Cups

Adapted from a recipe in the Casserole Cook Book, page 35.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Course Lunch
Cuisine American
Servings 6 servings

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.