INGREDIENTS:
Grease 4 small custard cups with 1 teaspoon butter each; sprinkle with 1 teaspoon minced parsley each. Break an egg into each cup, season with salt and pepper, add 1 teaspoon cream and 1 teaspoon butter. Arrange cups in a pan of hot water; cover with waxed paper and bake in 350 degree oven for 15-20 minutes or until eggs are set. Unmold on hot buttered muffins or toast.
SERVES: 4
- 4 teaspoons butter
- 4 teaspoons parsley, minced
- 4 eggs
- Salt and pepper to taste
- 4 teaspoons butter
- 4 teaspoons light cream
- 4 muffins or slices toast
Grease 4 small custard cups with 1 teaspoon butter each; sprinkle with 1 teaspoon minced parsley each. Break an egg into each cup, season with salt and pepper, add 1 teaspoon cream and 1 teaspoon butter. Arrange cups in a pan of hot water; cover with waxed paper and bake in 350 degree oven for 15-20 minutes or until eggs are set. Unmold on hot buttered muffins or toast.
SERVES: 4
