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Ingredients
4 Teaspoons butter
4 Teaspoons parsley, minced
4 Eggs
Salt & pepper to taste
4 Teaspoons butter
4 Teaspoons light cream
4 Muffins or slices toast
Instructions
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 350F oven for 15 to 20 minutes or until eggs are set. Unmold on hot buttered muffins or toast.