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This recipe is special enough to consider when company comes, and it's a convenient way to serve eggs to a group. Nestled on top of Canadian bacon and Swiss cheese, the eggs are drizzled with rich cream. For a pretty presentation, cut around each egg and serve on toast. Judy Wells Phoenix, Arizona
Originally published as Sunday Brunch Eggs in Quick Cooking March/April 1998, p31
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Reviewed on Mar. 08, 2011 by MrsOrganized
I've made this several times for company. It is a wonderful recipe and quite easy to prepare. Thank you for sharing.
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