English Muffin Egg Cups with Country Gravy

[SqueakySams]

English Muffin Egg Cups with Country Gravy
1 package English Muffins
5 tablespoons butter or margarine, divided
4 eggs
Salt and pepper, to taste
1/2 cup chopped onion
3/4 cup chopped red pepper
1 package (2 1/2 ounces) Williams Country Gravy with Sausage
2 cups water
Minced fresh parsley
 
Preheat oven to 350 degrees. Using a paring knife, cut a round out of the center of each Wolferman's English Muffin, about 2 1/2-inches in diameter and 1-inch deep, leaving a 1/2-inch rim of muffin. Place muffin, cut side up, on one end of a 10 x 15-inch jelly roll pan. Melt 3 tablespoons butter; brush cut surface of muffins with melted butter. To make croutons, cut reserved muffin centers into small 1/4 to 1/2-inch cubes and toss in remaining melted butter. Place croutons on other end of baking sheet.
 
Carefully crack an egg into the center of each English Muffin. Season eggs with salt and pepper. Bake 25 to 30 minutes or until desired doneness.
 
Meanwhile, melt remaining 2 tablespoons butter in a saucepan over medium heat. Add onion and cook until onion is tender. Stir in red pepper and cook 1 minute. Stir in Williams Country Gravy with Sausage and water. Cook, stirring constantly, until mixture bubbles and thickens.
 
To serve, place an English Muffin egg cup in the center of each serving plate. Spoon gravy over muffin. Garnish with croutons and minced parsley.
 
Makes 4 servings.

Visit our Website to Order Williams Country Gravy with Sausage
http://allseasoning.com/sunbird.htm