17
w w w . d i s t i n c t l y m o n t a n a . c o m
PAT ' S C H E E S Y E G G B A K E PAT ' S C H E E S Y E G G B A K E
*EDITOR'S NOTE: THIS WAS INCLUDED IN THE RECIPE, AND SO WE HAVE INCLUDED IT HERE. IT MAY EVEN BE TRUE,
BUT WE WOULD HAVE YOU KNOW IT IS THE OPINION OF EPISCOPAL CUISINE'S AUTHORS, AND NOT OUR EDITORIALIZATION.
TEMPERATURE: 350°F oven
TIME: 30 minutes
CONTRIBUTOR: Dorothy Staton
INSTRUCTIONS
Combine first four ingredients in saucepan and cook till smooth and heated.
Remove from stove; stir in cheese till melted.
Pour 1 cup of this sauce into each of two 10 x 6 x 2 inch baking dishes.
Break six eggs into sauce in each dish. Spoon sauce around eggs. Stand French
bread slices around edges of dishes with crusts up.
Bake as directed. Sprinkle with parsley, if desired.
INGREDIENTS
• 2 cans cream of chicken soup
• 1 cup milk
• 4 teaspoons instant
minced onion
• 1 teaspoon prepared mustard
2 cups shredded (
1
/
2
lb.)
Swiss cheese or Mozzarella
• 12 whole eggs, not beaten
• 12
1
/
2
inch slices buttered
French bread
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