Total Time
30mins
Prep 10 mins
Cook 20 mins

In the 1980's my wife and I stayed at a charming Bed and Breakfast Inn in Eureka California. This recipe was the house speciality for breakfast. The Inn has changed owners since then but appears as delightful as ever and can be found on the Internet under Old Town Bed and Breakfast Inn.

Ingredients Nutrition

Directions

  1. Make the sauce by warming the milk and dissolving the corn starch in a portion of the milk.
  2. Add sherry to the milk and blend.
  3. Stir over medium heat until sauce begins to thicken.
  4. Add cheese and stir until melted.
  5. Keep sauce warm.
  6. Butter English muffin and sprinkle with parmesan cheese.
  7. Heat large skillet and toast English muffins buttered side down until toasty.
  8. On a plate layer each muffin half (cheese side up) with turkey and a basted egg.
  9. Pour sherry cheese sauce over each egg stack and sprinkle with chopped dill.
  10. Serve immediately.

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