Bed & Breakfast Cheddar Baked Eggs
"A perfect dish to serve on those cozy weekend mornings."
Original is 8-12 servings
Ingredients
Nutritional
- Serving Size: 1 (458.3 g)
- Calories 723.1
- Total Fat - 49.6 g
- Saturated Fat - 20.6 g
- Cholesterol - 1397.7 mg
- Sodium - 967.3 mg
- Total Carbohydrate - 11.2 g
- Dietary Fiber - 0.9 g
- Sugars - 4 g
- Protein - 55.1 g
- Calcium - 488.6 mg
- Iron - 6.7 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
In a large saute pan over low heat, melt butter.
Step 3
Add flour and cook for 2 to 3 minutes, taking care not to brown the flour.
Step 4
Slowly add hot milk, using a wire whisk to stir.
Step 5
Cook the roux into the milk over low simmer for 3 to 4 minutes, until mixture has thickened.
Step 6
Add the salt, pepper and cayenne.
Step 7
Stir in the cheeses and the green onions.
Step 8
Remove from the heat when the cheese has fully melted.
Step 9
Using a large baking dish or individual ramekins, pour the hot sauce into the dish(es) - forming the middle of the sauce into a well, for the eggs to sit in.
Step 10
Break the eggs, one at a time, into a small, ramekin style mini bowl and slide them, one at a time, into the sauce formed well.
Step 11
Place in the oven and bake for 7 to 8 minutes or until the whites and yolks have begun to set.
Step 12
Remove from oven and sprinkle each with green onion.
Step 13
Serve immediately.
Tips
No special items needed.
5 Reviews
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