Mustard Baked Eggs

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¼ pound sharp Cheddar cheese
  • 4 eggs
  • 6 tablespoons light cream
  • 1 teaspoon dry mustard
  • Dash of cayenne pepper
  • ½ teaspoon salt
  • 2 tablespoons butter


    1. Preheat oven to moderate (350°F.).

    2. Shred the cheese and sprinkle it over the bottom of a buttered nine-inch pie plate.

    3. Break the eggs over the cheese, being careful not to break the yolks. Combine the cream, mustard, cayenne pepper and salt and pour over the eggs. Dot with butter and bake for fifteen to twenty minutes, or until eggs are set. Do not overbake. The yolks should remain runny inside.

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