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| Eggs Dijon Serves 12 24 eggs 1 Tbsp Dijon mustard 2 c. sour cream 1/3 c. dry white wine salt and pepper to taste 1 c. grated Vermont white cheddar cheese dried sweet basil Preheat oven to 350 degrees. Spray 12 oval shaped individual baking dishes with cooking spray. Break 2 eggs into each dish. Mix sour cream, mustard, salt, pepper, and wine with a wire whisk until well blended. Drizzle about 2 Tbsp. of sour cream sauce over the eggs in each dish. Top with grated cheese and sprinkle with sweet basil. Bake about 20 minutes or until eggs are desired doneness. We serve these with toast and link sausage for a hearty breakfast. Rita Swogger White Rocks Inn Bed and Breakfast 802-446-2077 Before we bought our bed and breakfast, I experimented with different flavor combinations and tried them out on my husband Malcolm almost every weekend for about 2 years. This recipe is one result of our experimentation, and is one of Malcolm’s favorites (as well as our guests)! | ||||||||||
| (Updated: 01 Sep 2004) | ||||||||||
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