Sherried Eggs

4 Eggs

This recipe is credited to E.K. Cohen of Spanish Omelet Sinai Chapter.


3 tbs. Butter or Margarine
3 tbs. Sherry (Port or Passover wine may be substituted)
4 Eggs
cup Grated Parmesan Cheese


Brown butter or margarine in a skillet and add Sherry.

When hot, break eggs into this mixture and cook slowly until egg whites begin to set.

Sprinkle with cheese and place under moderate broiler heat. When egg whites are set, and cheese is lightly browned, serve immediately.

For four: May be served alone, or on toast, or toasted English muffin that has been halved and buttered.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960