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Shepard Eggs with Dijon Cream Sauce

Baked Eggs:

  • Muffin Tin
  • Eggs
  • Small croissants, already baked
  • Salt and pepper

Spray muffin tin with nonstick spray. Cut croissant lengthways. Overlapping some, press the croissant firmly into the muffin opening. Crack your raw egg into the middle. Salt and pepper to taste. Bake 375 degrees for 16 – 20 minutes. Carefully remove from tin with tongs and a knife. Serve upright with a cream sauce.

Dijon Cream sauce:

  • 2 tablespoons butter
  • 2 Tablespoons Flour
  • 1 ¼ cup Half and Half
  • 1 tablespoon chopped parsley
  • 1 tablespoon Dijon Mustard
  • Salt and Pepper to taste

Over medium heat melt butter. Add flour and stir until well mixed. Whisk in Half and Half and watch carefully so as not to boil. Add remaining ingredients. Whisk often. Sauce will slowly thicken.

Variations:
* Omit the Dijon and salt and pepper and add 1 – 2 teaspoons of a Cajun seasoning.
** Use a large croissant sliced in half and pressed into a mini bunt pan, using two eggs per opening. Serve upside down.
** Before adding eggs to the croissant, add small layer of cooked meat such as ham or crumbled sausage.

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