Eggs With Brandied Cream

Recipe from Oxmoor House

More From Oxmoor House


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


  1. 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.
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