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  • Russ’s ruffled eggs recipe

Russ’s ruffled eggs recipe

Posted on Oct 30th, 2018
by Matthew
Categories:
  • Recipes

Russ’s Ruffled Eggs recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Russ’s ruffled eggs recipe. Read more below.
Russ’s ruffled eggs recipe, recipe Rating: 4.6
Number of votes:98
Ingredients:
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

Instructions:

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.

Serves: 6

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Reference: Russ’s ruffled eggs recipe

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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