Ingredients for Quick And Easy Baked Stuffed Eggs With Cheese Sauce
- Hard Boiled Eggs
- Mushroom Cap
- 3 tablespoons butter
- White Wine Worcestershire Sauce
- Salt
- Tabasco Sauce
- Cheese Sauce
- 2 tablespoons all-purpose flour
- 1 cup milk
- Shredded Cheddar Cheese
- 1/4 cup breadcrumbs
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How to Make Quick And Easy Baked Stuffed Eggs With Cheese Sauce
- Preheat oven to 350°F (175°C).
- Carefully split 6 large eggs lengthwise and gently remove the yolks into a medium bowl, reserving the egg whites.
- Mash the yolks with a fork.
- Melt 1 tablespoon of butter in a small skillet over medium heat. Add 1/2 cup sliced mushrooms and sauté for 5 minutes, until softened.
- Add the sautéed mushrooms to the mashed yolks. Stir in 1/4 teaspoon salt, 1/8 teaspoon black pepper, and a pinch of paprika.
- Spoon the yolk mixture back into the egg white halves.
- Arrange the stuffed eggs in a lightly buttered shallow baking dish.
- **Make the cheese sauce:** Melt 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes, until smooth.
- Gradually whisk in 1 cup of milk, stirring constantly until the sauce thickens. Reduce heat to low.
- Remove from heat and stir in 1/2 cup shredded cheddar cheese until melted and smooth.
- Pour the cheese sauce evenly over the stuffed eggs.
- Sprinkle with 1/4 cup breadcrumbs.
- Bake for 20-25 minutes, or until the eggs are heated through and the cheese sauce is bubbly and lightly browned.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
5g
Fat
48g
Carbs
3g
