Eggs Piquante

May 19, 2010

Serves 6

2/3 cup mayonnaise
1 tsp. Worcestershire sauce
dash of salt and pepper
¼ cup milk
1 cup shredded cheese
12 eggs

In a small saucepan combine mayonnaise, Worcestershire, salt, and pepper. Add milk gradually, stirring until smooth. Add cheese and cook over low heat, stirring constantly, until cheese has melted and mixture is thick and smooth, about 5 minutes.

Put 1 tbl. of sauce in the bottom of 6 custard cups. Beat eggs and divide into each cup. Place in shallow pan; pour hot water into pan to depth of 1 inch.

Bake at 350º about 25 minutes. 5 minutes before eggs are done, add 2 tbl. of sauce to top of each dish. Bake 5 more minutes.

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