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Ingredientes
- 6 x Hard-cooked Large eggs,, peeled and halved
- 3 Tbsp. Butter,, at room temperature
- 1 Tbsp. Worcestershire sauce
- 2 c. Finely-minced mushrooms, 2 c. Mushroom Duxelles or possibly 1 oz dry mushrooms, plumped in wa, and draine
- 1/2 tsp Salt
- 1/2 tsp Cayenne
- 1/2 stk butter
- 3 Tbsp. Flour
- 1Â 1/2 c. Lowfat milk
- 1/2 c. Grated Swiss cheese
- 1/2 c. Dry breadcrumbs
Direcciones
- Preheat the oven to 350 degrees F. Butter a 10- to 12-inch oval gratin dish. Remove the yolks from the hard-cooked Large eggs and blend them with the butter, Worcestershire sauce, mushrooms, salt, and cayenne. Spoon the yolk mix into the egg whites and place them in the buttered casserole. (The dish can be refrigerated up to 3 days at this point.) To make the sauce, heat 3 Tbsp. of the butter over low heat. Stir in the flour to make a roux, and cook till lightly browned, about 4 min. Add in the lowfat milk all at once and whisk till thickened and bubbly. Add in the Swiss cheese and stir over low heat till melted; don't boil. (The sauce may be made several days in advance and refrigerated, covered with plastic wrap.) Pour the sauce over the stuffed Large eggs. Heat the remaining Tbsp. of butter in a small skillet or possibly microwave. Add in the breadcrumbs, and toss to combine.
- Sprinkle the buttered breadcrumbs over the Large eggs and bake 20 min. Serve at once.
- Serves 4
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 765g | |
| Calories 1460 | |
| Calories from Fat 931 | 64% |
| Total Fat 105.99g | 132% |
| Saturated Fat 65.72g | 263% |
| Trans Fat 0.0g | |
| Cholesterol 292mg | 97% |
| Sodium 2591mg | 108% |
| Potassium 1341mg | 38% |
| Total Carbs 86.9g | 23% |
| Dietary Fiber 4.7g | 16% |
| Sugars 27.41g | 18% |
| Protein 44.89g | 72% |
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