On the Table: Bleu Cheese Eggs!!

So...here they are!  The much anticipated Bleu Cheese Eggs!!  My grandfather used to make these - he got the recipe from The Evening Bulletin, an old Philadelphia newspaper - and the recipe was passed along to me by my Uncle Dan (thanks Uncle Dan!).  They would be perfect for a special occassion...or you could make ANY day into a special occassion just by making them!  If you love bleu cheese, you are in for quite a treat! 

The stars of the show...

To prepare (I halved the original recipe):

In a pot or skillet (you will want a pan that is small enough that the sauce gets some good depth in the bottom, since you are going to cook the eggs in the sauce), combine the following: half a cup of milk, half a cup of heavy cream, half a cup of crumbled bleu cheese, a quarter of a stick of butter, half a tablespoon of chopped chives, half a tablespoon of salt, and a dash of Tabasco (optional).

Cook over medium heat, stirring, until the cheese melts.  Bring the sauce to a simmer, then add in the sour cream.

Bring the sauce to a simmer again.

You are now going to add in the eggs.  One at a time, break each egg into a small cup and then gently pour it into the simmering sauce.  Add in four eggs total.  At this point, you could also add into the pan a quarter of a cup of sliced pimiento-stuffed olives.  However, I decided to use the olives as a topping at the end (I would go with that approach if you are serving both olive fans and non-olive fans).  Cover the pan and allow to cook gently (turn down the heat if needed - you just want to maintain a simmer) for 3-5 minutes, or until the eggs are just set. 

(It was a bit difficult to take a picture through the lid, but you can kind of see the eggs cooking down in the sauce.)

While the eggs are cooking, toast up two English muffins.

When the eggs are cooked to your desired level of firmness (you can poke them gently with a spoon to see how set they are), gently fish each one out and set it atop half an English muffin - and top it with more sauce!

You can also slice up some pimiento-stuffed olives and scatter them on top as a garnish.

I had to really restrain myself last night to leave some leftover sauce, but I did and it was totally worth it - leftovers for breakfast!

Enjoy!