Eggs With Brandied Cream

Recipe from

Oxmoor House


2 cups seasoned croutons
2 tablespoons butter or margarine, melted
4 poached eggs
1 cup (4 ounces) shredded sharp Cheddar cheese
Fresh parsley sprigs


Combine croutons and butter, tossing well. Place on a serving plate. Arrange eggs over croutons. Sprinkle each egg with 1/4 cup cheese. Spoon Brandied Cream Sauce over eggs; sprinkle with paprika. Garnish with parsley sprigs. Serve immediately.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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