Mustard Baked Eggs from New York Times Menu Cookbook by Craig Claiborne
Preheat oven to moderate (350°F.). Shred the cheese and sprinkle it over the bottom of a buttered nine-inch pie plate. Break the eggs over the cheese, being car
Ingredients
- Dash of cayenne pepper
- 1 teaspoon dry mustard
- 6 tablespoons light cream
- 4 eggs
- 2 tablespoons butter
- ½ teaspoon salt
- ¼ pound sharp Cheddar cheese
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