Bed & Breakfast Cheddar Baked Eggs

8-12
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"A perfect dish to serve on those cozy weekend mornings."

Original recipe yields 8-12 servings
OK

Nutritional

  • Serving Size: 1 (447.7 g)
  • Calories 693.2
  • Total Fat - 47.6 g
  • Saturated Fat - 19.4 g
  • Cholesterol - 1391.8 mg
  • Sodium - 890.5 mg
  • Total Carbohydrate - 10.9 g
  • Dietary Fiber - 0.9 g
  • Sugars - 3.9 g
  • Protein - 52.2 g
  • Calcium - 392.8 mg
  • Iron - 6.7 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 350 degrees.

Step 2

In a large saute pan over low heat, melt butter. Add flour and cook for 2 to 3 minutes, taking care not to brown the flour. Slowly add hot milk, using a wire whisk to stir. Cook the roux into the milk over low simmer for 3 to 4 minutes, until mixture has thickened.

Step 3

Add the salt, pepper and cayenne. Stir in the cheese and the green onions. Remove from the heat when the cheese has fully melted.

Step 4

Using a large baking dish or individual ramekins, pour the hot sauce into the dish(es). Break the eggs, one at a time, into a small, shallow fruit dish and slide them, one at a time, into the sauce.

Step 5

Place in the oven and bake for 7 to 8 minutes or until the whites and yolks have begun to set. Serve immediately.

Tips & Variations


No special items needed.

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