- 4 slices Canadian bacon
- 2 slices Swiss cheese
- 4 Eggland's Best® Eggs
- 2 tablespoons sour cream
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Minced chives, optional
- Coat two shallow oval 1-1/2-cup baking dishes with cooking spray. Line with Canadian bacon; top with cheese. Carefully break two eggs into each dish.
- In a small bowl, whisk sour cream, salt and pepper until smooth; drop by teaspoonfuls onto eggs.
- Bake, uncovered, at 350° for 25-30 minutes or until eggs are completely set. Sprinkle with chives if desired. Yield: 2 servings.
Originally published as Eggs Lorraine in The Taste of Home Cookbook 2010, p242
Reviews for Baked Eggs Lorraine
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review