Tested till perfect Baked Stuffed Eggs with Cheesy Mushroom Sauce

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.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 8 8hard-cooked eggs
  • 1/4 cup 1/4cuplight sour cream
  • 1/2 cup 1/2cupfinely chopped ham, (3 oz/90 g)
  • 1 1green oniongreen onions, chopped
  • 1 tsp 1tspDijon mustard
  • 1 Pinch 1Pinchsalt
  • 1 Pinch 1Pinchpepper


  • 2 tbsp 2tbspbutter
  • 1-1/2 cups 1-1/2cupssliced mushroommushrooms
  • 1/4 cup 1/4cupall-purpose flour
  • 2-1/2 cups 2-1/2cupsmilk
  • 1 cup 1cupcrubled sharp cold pack Cheddar cheese, (MacLaren


  • 1 cup 1cupfresh bread crumbs
  • 1 tbsp 1tbspbutter, melted
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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.

Nutritional Information Per serving: about

cal 253 pro 15g total fat 15g sat. fat 8g
carb 13g fibre 0 sodium 478mg

% RDI:

calcium 19 iron 11 vit A 20 vit C 2
folate 12
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