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 tbsp. chopped pimento
1/2 tsp. hot pepper sauce
1/2 tsp. dry basil
1/2 tsp. dry oregano
1 c. grated Parmesan cheese
1/2 tsp. paprika
12 lg. eggs

Keep muffins warm. Mix soups, sour cream, green onions, Worcestershire sauce, sherry, mustard, pimento, pepper sauce, basil and oregano. Spread this sauce in two 9 x 13 inch pans. Break eggs into sauce. Sprinkle with cheese and paprika. Bake uncovered at 325 degrees until whites are done (about 25 minutes). Lift each egg onto a muffin half. Spoon sauce on top. Serve immediately.