- Recipes Home
- Interest Groups
Baked Eggs And Chicken Recipe
|Chicken fat/Butter||2 Tablespoon|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Chicken stock||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Chopped cooked chicken||1 1⁄2 Cup (24 tbs)|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
|Chopped pimento||2 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2042 Calories from Fat 1340
% Daily Value*
Total Fat 149 g228.9%
Saturated Fat 54.2 g270.9%
Trans Fat 0 g
Cholesterol 1445.1 mg
Sodium 3229.8 mg134.6%
Total Carbohydrates 62 g20.8%
Dietary Fiber 7.5 g29.8%
Sugars 23.9 g
Protein 123 g245.7%
Vitamin A 78% Vitamin C 43.2%
Calcium 56.3% Iron 55.5%
*Based on a 2000 Calorie diet
Butter 6 shallow individual baking dishes.
Melt chicken fat or butter in saucepan.
Add mushrooms and cook gently until tender.
Sprinkle in flour, salt and pepper and blend well.
Remove from heat.
Add chicken stock and milk all at once and stir to blend.
Return to moderate heat and cook and stir until smooth and slightly thickened.
Stir in chicken 1/2 cup slivered almonds and pimento.
Spoon mixture into prepared individual baking dishes.
Make a hollow in the centre of the sauce in each dish and drop an egg carefully into each.
Sprinkle with salt and pepper and dot with butter.
Bake about 15 minutes or until eggs are done but not hard and sauce is bubbling.
Sprinkle with more slivered almonds if desired and serve immediately.