Russ’s ruffled eggs recipe
Russ’s Ruffled Eggs recipe
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- 6 slices of Honey Wheat Bread
- 6 eggs
- 1 can Pamor other vegetable oil spray
- 6 ounces grated Italian cheese
- One 10-ounce can of cream of chicken soup
- 1/2 of 14.5-ounce can of yams
- Dash of garlic powder
- 2 small tomatoes, sliced
- 1 green onion, chopped
- 5 ounces milk, enough to fill 1/2 of soup can
A Cedar House original! Ruffles is an affectionate name given to Russ by his wife, Nina. “Ruffled” is a name affectionately given to this egg dish by both of them.
Spray the bottom of a 6-compartment “Texas” muffin tin with vegetable oil and press in 6 slices of bread to make bread shells. Break an egg into each of the bread shells. Sprinkle a dash of garlic powder on top of each egg plus a dash each of salt and pepper, and top with a dash of cheese. Bake at 350 degrees for approximately 20 minutes, until egg sets. Add cut-up yams and heat can of soup with 1/2 can of milk for 3 minutes on high in the microwave. Top each egg with sauce, tomato slice, and chopped green onions.
Reference: Russ’s ruffled eggs recipe
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