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Baked Eggs With Asparagus & Chicken

Magical.Palate's picture
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Ground white pepper 1⁄8 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Dry mustard 1 Teaspoon
  Milk 2 Cup (32 tbs)
  Shredded cheddar cheese 5 Ounce (1 1/4 Cups)
  Fresh asparagus/1 package (about 9 oz.) frozen asparagus pieces, cooked and drained 1 Pound, cooked as per directions
  Diced cooked chicken 2 Cup (32 tbs)
  Eggs 4
  Butter/Margarine 4 Teaspoon, melted and cooled

In a pan over medium heat, melt the 2 tablespoons butter.
Stir in flour, salt, pepper, nutmeg, and mustard; cook until bubbly.
Remove from heat.
Stirring constantly, gradually pour in milk.
Return to heat; continue cooking and stirring until sauce boils and thickens.
Stir in cheese until melted.
Stir in asparagus pieces and chicken; remove from heat.
Thickly butter four 1 1/2 to 2-cup ramekins.
Pour equal amounts of sauce into each and make a hollow in center; carefully break an egg into each hollow.
Pour 1 teaspoon melted butter over each egg.
Bake, uncovered, in a 375° oven for 15 to 20 minutes or until eggs are set to your liking.

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