Recipe: Mainstay Inn Muffined Eggs with Cheese Sauce (using English muffins)

MUFFINED EGGS WITH CHEESE SAUCE

12 eggs
6 tablespoons all-purpose flour
6 tablespoons plus 1/4 cup butter or margarine, divided use
2 1/2 cups half-and-half
2 cups grated sharp Cheddar cheese (8 ounces)
2 teaspoons powdered mustard
1 teaspoon Worcestershire sauce
Salt and pepper to taste
6 English muffins, halved
3 medium tomatoes, sliced

Preheat the oven to 350 degrees F.

Grease 12 non-stick muffin cups and drop one egg into each.

Bake for 8 to 12 minutes or until set.

Meanwhile, heat the flour and 6 tablespoons of the butter in a heavy saucepan for 2 minutes.

In another saucepan, heat the cream, taking care not to let it boil. Gradually stir the cream into the flour and butter mixture until it begins to thicken. Stir in the cheese, mustard, Worcestershire sauce, and salt and pepper.

TO SERVE:
Butter the English muffin halves using the remaining 1/4 cup of butter and place one slice of tomato on each. Top with a baked egg, then the cheese sauce. Serve immediately.

Makes 12 servings
Source: Breakfast at Nine, Tea at Four: Favorite Recipes from Cape May's Mainstay Inn by Sue Carroll