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 pimento
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 the muffins warm. In medium size bowl, mix the next 11 ingredients. Spread this sauce into 2 (9 x 13 inch) baking dishes. Break the eggs into the sauce and sprinkle then with the cheese and paprika. Bake, uncovered, in a 350 degree oven until the whites are set, about 30 to 35 minutes. Lift each egg out onto a muffin half; spoon sauce on top. Serve immediately. Recipe may be cut in half to serve 6.

Serves 6 to 12.