Baked Stuffed Eggs with Cheesy Mushroom Sauce
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 253 |
| pro | 15 g |
| total fat | 15 g |
| sat. fat | 8 g |
| carb | 13 g |
| fibre | 0 |
| sodium | 478 mg |
| % RDI: | - |
| calcium | 19 |
| iron | 11 |
| vit A | 20 |
| vit C | 2 |
| folate | 12 |
A nice change from the more common stratas, these ham-stuffed eggs are welcome any time of the year.
Ingredients
- 8 hard-cooked eggs
- 1/4 cup light sour cream
- 1/2 cup finely chopped ham, (3 oz/90 g)
- 1 green onion, chopped
- 1 tsp Dijon mustard
- 1 Pinch salt
- 1 Pinch pepper
- Sauce:
- 2 tbsp butter
- 1-1/2 cups sliced mushrooms
- 1/4 cup all-purpose flour
- 2-1/2 cups milk
- 1 cup crubled sharp cold pack Cheddar cheese, (MacLaren
- Topping:
- 1 cup fresh bread crumbs
- 1 tbsp butter, melted
Preparation
Peel shells from eggs. Cut eggs in half lengthwise; separate yolks and whites. Set whites aside.
In bowl, mash yolks. Stir in sour cream, then ham, onion, mustard, salt and pepper. (Make-ahead: Cover and refrigerate filling and egg whites separately for up to 1 day.) Spoon filling into whites. Set aside.
Sauce: In saucepan, melt butter over medium heat; cook mushrooms, stirring occasionally, for about 5 minutes or until liquid has evaporated. Sprinkle with flour; cook, stirring, for 1 minute. Stir in milk; bring to boil. Reduce heat and cook, stirring, for 3 to 5 minutes or until thickened.
Remove from heat; stir in cheese until melted. Spread one-third in greased 13- x 9-inch (3 L) baking dish. Arrange eggs, filled side up, on top. Pour remaining sauce over eggs.
Topping: Stir bread crumbs with butter; sprinkle over eggs. Bake in 375°F (190°C) oven for about 25 minutes or until bubbly and golden.
- Keywords : Breakfast; Brunch; Eggs; Sour Cream; Ham; Bake; Mushrooms; Cheddar cheese;
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