Ingredients for Brunch Special Eggs With Asparagus And Chicken
- 3 tablespoons and 1 teaspoon butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- Dry Mustard
- 2 cups milk
- Swiss Cheese
- 1 1/2 cups chopped asparagus
- 1 cup cooked, diced chicken
- 4 large eggs
- Extra asparagus spears, for garnish
- 1 teaspoon Dijon mustard
- 1 cup shredded cheddar cheese
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How to Make Brunch Special Eggs With Asparagus And Chicken
- Melt 2 tablespoons of butter in a medium saucepan over medium heat.
- Whisk in 2 tablespoons of all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon nutmeg, and 1 teaspoon Dijon mustard.
- Cook, stirring constantly, until the mixture is bubbly and slightly thickened (about 1-2 minutes).
- Gradually whisk in 2 cups of milk. Continue cooking and stirring until the sauce is smooth and thick (about 3-5 minutes).
- Reduce heat to low. Stir in 1 cup of shredded cheddar cheese until melted and smooth.
- Stir in 1 cup cooked, diced chicken and 1 1/2 cups chopped asparagus.
- Remove from heat and set aside.
- Preheat oven to 375°F (190°C).
- Divide the cheese sauce evenly among four greased ramekins or oven-safe dishes.
- Create a well in the center of each ramekin.
- Carefully crack one large egg into each well.
- Drizzle 1 teaspoon of melted butter over each egg.
- Bake for 15-20 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- Garnish with extra asparagus spears and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
8g
Fat
88g
Carbs
4g
