Baked Stuffed Eggs with Cheesy Mushroom Sauce
A nice change from the more common stratas, these ham-stuffed eggs are welcome any time of the year.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 253 |
| pro | 15 g |
| total fat | 15 g |
| sat. fat | 8 g |
| carb | 13 g |
| fibre | trace |
| sodium | 478 mg |
| % RDI: | - |
| calcium | 19% |
| iron | 11% |
| vit A | 20% |
| vit C | 2% |
| folate | 12% |
Suggested Recipes
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8 hard-cooked eggs
1/4 cup (50 mL) light sour cream
1/2 cup (125 mL) finely chopped ham (3 oz/90 g)
1 green onion, chopped
1 tsp (5 mL) dijon mustard
Pinch each salt and pepper
Sauce:
2 tbsp (25 mL) butter
1-1/2 cups (375 mL) sliced mushrooms
1/4 cup (50 mL) all-purpose flour
2-1/2 cups (625 mL) milk
1 cup (250 mL) crumbled sharp cold pack cheddar cheese (MacLaren's or shredded extra old cheddar cheese.)
Topping:
1 cup (250 mL) fresh bread crumbs
1 tbsp (15 mL) 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.
Tags:
Breakfast and Brunch; Meat-Pork; Eggs; Vegetables; Cheese/Other Dairy; Bake;
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