Eggs Dijon

16 eggs

1 tablespoon Dijon mustard

2 cups sour cream

¼ cup dry white wine

pepper, to taste

½ cup grated sharp cheese

plain bread crumbs

8 English muffins, slightly toasted

Preheat oven to 350 degrees.

Mix sour cream, mustard, salt, pepper, and wine with a wire whisk until well blended. Break eggs, leaving them whole, and put into greased 9 x 9–inch baking dish. Cover with grated cheese. Add sour cream mixture, and top with bread crumbs. Bake 15 to 20 minutes until egg whites are done and egg yolks are opaque. Serve over toasted English muffins.