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Baked Eggs With Asparagus & Chicken Recipe
|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|
Serving size: Complete recipe
Calories 2254 Calories from Fat 1215
% Daily Value*
Total Fat 137 g210.6%
Saturated Fat 74.9 g374.4%
Trans Fat 0 g
Cholesterol 1486.5 mg
Sodium 2241.4 mg93.4%
Total Carbohydrates 67 g22.4%
Dietary Fiber 10.7 g42.8%
Sugars 34.1 g
Protein 187 g373.3%
Vitamin A 167.8% Vitamin C 61%
Calcium 181.7% Iron 107.7%
*Based on a 2000 Calorie diet
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.