Asparagus Egg Bake With Mornay Sauce
|Chopped onion||1⁄4 Cup (4 tbs)|
|Cubed cooked ham||1 Cup (16 tbs)|
|Eggs||8 , beaten|
|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)|
|Asparagus spears||1 Can (10 oz), drained (Green Giant Extra Long Tender Green)|
|Dry bread crumbs||2 Tablespoon|
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.