Baked Eggs Country Style
|Canned cream of tomato soup||10 3⁄4 Ounce (1 Can)|
|Swiss cheese||1⁄4 Cup (4 tbs), grated|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Onion||1 Teaspoon, grated|
In a buttered shallow baking dish, pour can of undiluted cream of tomato soup; carefully drop in 6 eggs; sprinkle with salt, pepper, cayenne, nutmeg, and cheeses.
Sprinkle pars ley mixed with grated onion over all.
Bake at 325 degrees for 26 minutes or until eggs are set.
Serve immediately over slices of crisp hot toast, or over split toasted English muffins.