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Baked Meringue Eggs

Canadian.kitchen's picture
Ingredients
  Buttered toast 6
  Canned asparagus soup 10 Ounce
  Egg whites 6
  Egg yolks 6
  Grated cheese 1⁄4 Cup (4 tbs)
Directions

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 350°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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Baked
Interest: 
Party
Servings: 
6

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