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Swiss Eggs

Swiss Eggs

Swiss Eggs

Submitted by: Belinda Dietzler

Serving Size: 6

Nutritional Information: 293 calories, 17g fat, 9g saturated fat, 248mg cholesterol, 425mg sodium, 18g carbohydrate, 2g fiber, 18g protein

green pepper, chopped
3 tablespoons
onion, chopped
2 tablespoons
butter or margarine
2 tablespoons
all-purpose flour
2 tablespoons
horseradish mustard
1 tablespoons
1/4 teaspoons
1/4 teaspoons
dried oregano, crushed
1/8 teaspoons
dried thyme, crushed
1/8 teaspoons
nonfat milk
1 cups
English muffins, split and toasted
Swiss cheese
6 slices


FOR THE SAUCE: In a saucepan, saute green pepper and onion in butter or margarine until tender. Stir in flour, horseradish mustard, spices and milk. Stir until mixture is thick and bubbly. Cover; keep sauce warm. In a lightly-greased skillet, boil 2-inches of water; reduce heat to simmer. Break 1 of the eggs into cup; carefully slide egg into simmering water. Repeat with remaining eggs, keeping them separate in the skillet. Simmer, uncovered, over low heat for 3 to 5 minutes. Remove eggs with slotted spoon and drain. Top each muffin half with a slice of Swiss cheese and poached egg; spoon sauce over each egg. Sprinkle with paprika.


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