Baked Meringue Eggs
|Canned asparagus soup||10 Ounce|
|Grated cheese||1⁄4 Cup (4 tbs)|
Spread toast with undiluted soup.
Place slices side by side on cookie sheet.
Beat egg whites and salt together until stiff; then mound egg whites on toast, being careful to cover each slice completely.
Make depression in center of each mound, and drop in 1 egg yolk.
Sprinkle with grated cheese.
Bake at 350Ã‚Â°F. until egg whites are set and cheese melts, about 10 minutes.
Serve with hot tomato sauce or additional asparagus soup diluted and heated with a few tablespoons cream.