- 2 [10-ounce / 284-mL each] cans cream of shrimp soup concentrate
- 1 cup [250 mL] half-and-half
- 4 teaspoons [20 mL] dried onion flakes
- 1 teaspoon [5 mL] prepared mustard
- 2 cups [450 g] grated Swiss cheese
- 12 eggs
- 12 [1/2-inch / 1.3-cm thick each] leaven bread slices, buttered then halved into triangles
- Freshly chopped parsley [optional]
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- Preheat oven to 350°F [180°C].
- Into a casserole, heat together cream of shrimp soup concentrate, half-and-half, dried onion flakes and prepared mustard, until really hot and smooth.
- Remove from heat and stir in grated Swiss cheese, until completely melted.
- Pour 1 cup [250 mL] cheese sauce into each of 2 [10 x 6 x 1-inch / 25 x 15 x 2.5-cm each] rectangular oven-safe dishes.
- Delicately break-up 6 eggs, side-by-side, into each dish.
- Then delicately spoon remaining cheese sauce all around eggs.
- Arrange bread triangles, cut sides down, all around each dish.
- Transfer into preheat oven for 20 minutes, until eggs are done.
- Serve eggs, sprinkled with freshly chopped parsley if desired.
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