Title: Shirred eggs (baked)
 Categories: Eggs, Breakfast, British
      Yield: 3 Servings
 
      6    Eggs
      6 tb Dry Sherry
      6 tb Light Cream
      6    Bacon strips
      3    English muffins, toasted
           Butter
           Salt
           Pepper
 
  Preheat oven to 350 deg. Butter the insides of 6 muffin cups in a
  large muffin tin. Cook bacon until most of the fat is rendered out
  but bacon is still limp. Place 1 slice each into the bottom of the
  buttered muffin cups (curl around so that bottom is completely
  covered. Crack 1 egg into each muffin cup.  Sprinkle with salt and
  pepper. Dot with butter. Place 1 tb each of Dry Sherry and Light
  cream into each muffin cup. Bake in 350 deg. oven 10 to 15 minutes or
  until egg is of desired doneness. Serve on halves of English muffins.