Eggs Dijon

submitted by Katherine Koelsch with Anne Halsted's permission

serves 4 (or 8 with one egg each)

1 teaspoon Dijon mustard
1/4 teaspoon salt
1 cup sour cream
1 tablespoon grated Gruyère cheese
1 tablespoon dry white wine
8 eggs buttered bread crumbs

Mix the mustard, salt, sour cream, grated cheese and the wine to make the sauce.

Preheat the oven to 350 degrees. Break the eggs into a greased shallow baking dish. (You could put two eggs into each of four ramekins.) Spoon the sauce over the eggs and sprinkle buttered bread crumbs over the top. Place the baking dish (or ramekins) in a pan of hot water in the oven for about 15 minutes or until the eggs are cooked the way you like.

This was a favorite of callers back in the good old days at 200 Francisco where Anne and Paulette (Yolo Taylor) served it often. It is also good with English muffins.