Baked Eggs With Asparagus & Chicken Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| 1/8 teaspoon each white pepper and ground nutmeg | ||
| Dry mustard | 1 Teaspoon | |
| Milk | 2 Cup (16 tbs) | |
| Shredded Cheddar cheese | 1 1/4 Cup (16 tbs) | |
| Asparagus | 1 pound, cooked, drained | |
| Cooked chicken | 2 Cup (16 tbs), diced | |
| Eggs | 4 standard | |
| 4 teaspoons butter or margarine, melted and cooled | ||
Directions
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.
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.
Chef
