Martha Stewart has the recipe here. Be sure to read the comments for tweeking hints from people who have actually made them. I think they would be good for a main course topped with Mark Bittman's Welsh Rarebit, creamed chicken, or corned beef hash. Thanks, Martha (and Mark).
Lifelong collector of antiques. Things that interest me: animals, cottage and country life, fine art, architecture, antiquarian books and prints, dogs, natural history and sporting items, gardening, photography, graphic design, humor, quotes, real estate, interior design, renovation, restoration, learning new things, electronics and technology. This blog, established in 2008, reflects my own personal taste and will never bore you. Rosemary Beck