6 English muffins, split, toasted and buttered
1 can cream of celery soup
1 can cream of mushroom soup
1/2 c. sour cream
6 tbsp. chopped green onions
2 tbsp. Worcestershire sauce
1/4 c. dry sherry
2 tbsp. Dijon mustard
4 tsp. chopped pimiento
1/2 tsp. Tabasco sauce
1/2 tsp. dry basil
1/2 tsp. dry oregano
12 extra lg. eggs
1 c. grated Parmesan cheese
1/2 tsp. paprika

Keep muffins in warm place. In medium sized bowl, mix soups, sour cream, green onions, Worcestershire sauce, sherry, mustard, pimiento, Tabasco sauce, basil and oregano. Spread this mixture into two 9 x 13 inch baking pans. Break eggs onto the sauce and sprinkle them with cheese and paprika. Bake uncovered in 325 degree oven until the whites are set (about 25 minutes). Lift each egg out onto a muffin half, spoon sauce on top. Serve immediately. Makes 12 servings.