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Eggs Over Muffins |
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Serves: 6 Print this Recipe6 eggs 1/4 cup mayonnaise 1 teaspoon prepared mustard 1/8 teaspoon salt Dash pepper 2 medium onions chopped 2 tablespoons margarine 2 tablespoons flour 2 cups canned tomatoes 1 1/2 cups milk 1 tablespoon minced parsley 1 teaspoon sugar 1/4 teaspoon paprika 1/4 teaspoon dried basil 1/4 teaspoon Worcestershire sauce Buttered bread crumbs 3 English muffins, split Cook eggs until hard; cool and peel; halve lengthwise; remove yolks. Mash yolks; mix with mayonnaise, prepared mustard, salt, and pepper. Refill egg white halves with mixture. Cook together onions, margarine, until tender. Stir in flour. Add tomatoes, milk, parsley, sugar, paprika, basil and Worcestershire sauce; stir until thickened. Pour into baking dish; put eggs in sauce; sprinkle with bread crumbs. Bake at 375°F for 20 minutes; serve over English muffins. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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