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Asparagus Egg Bake With Mornay Sauce Recipe
|Milk||1 1⁄4 Cup (20 tbs)|
|Asparagus spears||1 Can (10 oz), drained (Green Giant Extra Long Tender Green)|
|Cubed cooked ham||1 Cup (16 tbs)|
|Chicken flavored instant bouillon||1 Teaspoon|
|Margarine/Butter||1 Teaspoon, melted|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Shredded swiss cheese||2 Ounce|
|Dry bread crumbs||2 Tablespoon|
|Eggs||8 , beaten|
Serving size: Complete recipe
Calories 1938 Calories from Fat 1027
% Daily Value*
Total Fat 115 g177.1%
Saturated Fat 42.4 g211.9%
Trans Fat 0 g
Cholesterol 1799.7 mg
Sodium 3135.4 mg130.6%
Total Carbohydrates 80 g26.6%
Dietary Fiber 5.5 g21.8%
Sugars 26.6 g
Protein 148 g296.3%
Vitamin A 108.6% Vitamin C 13.9%
Calcium 147.5% Iron 74.4%
*Based on a 2000 Calorie diet
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.