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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Tangy Baked Eggs Recipe

Brought to you by Sutter Creek Inn

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Yield: 12 servings

Ingredients:
6 English muffins, split, toasted and buttered
1 can condensed cream of celery soup
1 can condensed cream of mushroom soup
1/2 cup sour cream
6 tablespoons chopped green onions
2 tablespoons Worcestershire sauce
1/4 cup dry Sherry (If desired, amount may be adjusted to taste)
2 tablespoons Dijon mustard
4 teaspoons chopped pimiento
1/2 teaspoon liquid hot pepper seasoning
1/2 teaspoon dry basil
1/2 teaspoon dry oregano

12 extra large eggs
1 cup grated Parmesan cheese
1/2 teaspoon paprika

Keep muffins in a warm place.

Instructions:
In a medium-sized bowl, mix soups, sour cream, green onions, Worcestershire sauce, Sherry, mustard, pimiento, hot pepper seasoning, basil and oregano. Spread this sauce into two 9x13-inch baking pans.

Break eggs onto the sauce and sprinkle them with cheese and paprika. Bake uncovered in 325慚 oven until the whites are set, about 25 minutes. Lift each egg out onto a muffin half, spoon sauce on top.

Serve immediately.

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