Elegant, easy and delicious – Eggs New Orleans
¼ cup diced onions (butter or oil for saute’), 1 dozen eggs, 4 ounces shredded smoked salmon, 1 cup sour cream, 1 cup shredded Swiss cheese, 2 tablespoons Dijon mustard, 2 ounces sherry (optional), 6 English muffins to serve
Preheat oven to 450 degrees. Lightly saute’ onions in butter or oil. Break 1 dozen eggs into lightly greased 9-inch casserole dish (careful not to break yolks). In separate bowl gently combine onions, salmon, sour cream, cheese, mustard and (if using) sherry. Spoon mixture over eggs, again being careful not to break yolks. Bake for 20 to 25 minutes, or until yolks are cooked. Serve over toasted muffin halves. A quick and easy brunch to serve poolside.
Thanks to Rick Landwehr for this prize-winning recipe. For more Pool side recipes from your Houston Pool Builder
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