- 4 slices Canadian bacon
- 2 slices Swiss cheese
- 4 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 Cooking for 2 Spring 2006, p7
Reviews for Eggs Lorraine
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Reviewed Feb. 13, 2012
"Quick, easy, and tasty :)"
Reviewed Apr. 2, 2009
"This is a great Sunday breakfast and so easy"