Baked Eggs With Asparagus & Chicken
|All purpose flour||2 Tablespoon|
|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)|
|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.