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Cheddar Parmesan Eggs

Tummy.Tucker's picture
Ingredients
  Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Hot water 2 Cup (32 tbs)
  Cheddar cheese 4 Ounce, shredded
  Skim milk 1⁄2 Cup (8 tbs)
  Instant chicken broth and seasoning mix 1 Cup (16 tbs) (2 Packages)
  Worcestershire sauce 1 Tablespoon
  Eggs 12
  Parmesan cheese 2 Ounce, grated
Directions

GETTING READY
1. Preheat oven to 350° F

MAKING
2. In a two-quart saucepan, heat margarine and add flour, salt and pepper and cook for a minutes, stirring all the while
3. Add in hot water gradually and cook, stirring all the while, until the whole mixture comes to a boil
4. Turn the heat down, add Cheddar cheese, milk and broth and allow to simmer till the cheese melts
5. Turn the heat off and add Worcestershire sauce
6. In a large enough, shallow baking dish, place a single layer of the egg halves with the cut side down
7. Pour the sauce over, sprinkle with Parmesan cheese and bake until the eggs are heated through and the sauce bubbly

SERVING
8. Serve as appropriate

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Cheese
Interest: 
Everyday, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes
Servings: 
12

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