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Asparagus Egg Bake With Mornay Sauce

Holidaycooking's picture
Ingredients
For eggs
  Chopped onion 1⁄4 Cup (4 tbs)
  Cubed cooked ham 1 Cup (16 tbs)
  Eggs 8 , beaten
For sauce
  Margarine/Butter 2 Tablespoon
  Flour 2 Tablespoon
  Chicken flavored instant bouillon 1 Teaspoon
  Milk 1 1⁄4 Cup (20 tbs)
  Shredded swiss cheese 2 Ounce
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
For topping
  Asparagus spears 1 Can (10 oz), drained (Green Giant Extra Long Tender Green)
  Dry bread crumbs 2 Tablespoon
  Margarine/Butter 1 Teaspoon
Directions

Heat oven to 350°F.
Grease 12x8 inch (2 quart) baking dish.
In large skillet, cook onion in 2 tablespoons margarine until onion is crisp tender.
Add ham and eggs; cook just until eggs are set, stirring occasionally.
Melt 2 tablespoons margarine in medium saucepan.
Blend in flour and bouillon; cook until smooth and bubbly.
Gradually add milk; cook until mixture boils and thickens, stirring constantly.
Add cheeses; stir until smooth.
Carefully fold sauce into scrambled eggs.
Pour into greased baking dish.* Bake at 350°F. for 20 to 25 minutes or until eggs are thoroughly heated.
Arrange asparagus spears on top of baked eggs.
Combine bread crumbs and 1 teaspoon melted margarine; sprinkle over top.
Return to oven; bake an additional 5 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday
Ingredient: 
Poultry

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