12 slices Canadian bacon or
12 slices natural Swiss cheese
2 tsp. powdered mustard
1 tsp. salt
dash of cayenne pepper
1/2 pt. heavy cream
6 English muffins
Butter a 9 x 13-inch baking dish and line with the
Canadian bacon; add a layer of Swiss cheese to cover. Break
eggs over all, being careful not to break the yolks, and
carefully center over each bacon slice. Add mustard, salt and
cayenne pepper to cream and drizzle over the whites until the
yolks peek through. Bake at 450 degrees for 10 minutes. Remove and
sprinkle well with Parmesan. Return to oven for 5 to 8 minutes
longer. Cut in squares and serve over hot, buttered English
muffin halves. Serves 12.
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