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Egg Recipes
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Parmesan Baked Eggs
8 hard cooked eggs
9 tablespoons of butter or margarine
1/4 cup of flour
1/4 teaspoon of salt
1/4 teaspoon of white pepper
1 1/2 cups of milk
1 cup of half and half
1/2 cup (2 ounces) of shredded Swiss cheese
1/2 cup of chopped fresh mushrooms
2 tablespoons of chopped chives
2 tablespoon of snipped parsley
2 tablespoons of grated Parmesan cheese
Shell eggs and halve lengthwise. remove yolks and mash with a fork.
Set aside.
Melt 4 tablespoons of the butter in a saucepan. Stir in flour, salt,
and pepper. Gradually add milk, stirring until thickened and smooth.
Add 1/4 cup of this sauce to egg yolks. To remaining sauce, add half
and half and Swiss cheese. Heat until cheese is melted and sauce is
smooth.
Sauté mushrooms and chives in 4 tablespoons of butter. Stir into egg
yolk mixture along with parsley. Fill egg whites with this mixture.
Spread one fourth of the sauce in a lightly greased 12x8 inch baking
dish. Arrange eggs over sauce, yolk side up. Spoon on remaining
sauce.
Sprinkle with Parmesan cheese. Dot with remaining 1 tablespoon
butter.
Bake, uncovered, at 375ºF. for 20 minutes or until top is lightly
browned. 8 servings
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