Title: Delaware baked eggs
 Categories: Eggs, Cheese
      Yield: 4 Servings
 
      2 tb Butter
      1 c  Grated sharp cheese
      4 ea Eggs
      4 ds Of hot pepper sauce
      4 ds Or worcestershire
    1/4 c  Ketchup
    1/2 c  Light cream
           Buttered toast
 
  Put butter into a baking dish that is at least 2 inches deep. Warm
  dish long enough to melt butter. Cool dish so eggs will not set but
  butter will remain liquid. Sprinkle one half of cheese over butter.
  Break eggs into 4 separate spaces, far enough apart sothey will not
  run into each other. Put dashes of hot pepper sauce and
  worcestershire in center of each egg yolk. Spoon ketchup over yolks.
  Pour in cream. Sprinkle remaining cheese over eggs.  Bake in moderate
  oven (350F) until eggs are set. Serve each egg on a slice of buttered
  toast and spoon the pan sauces over it. Makes 4 servings. Origin:
  Women's Day Encyclopedia of Cookery, Volume 1, Delaware Section.
  Shared