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Add a photoServings: 4
Ingredients
- 2 Tbsp. (30 ml) butter
- 3 Tbsp. (45 ml) all-purpose flour
- 1 c. (250 ml) chicken stock
- 1/2 c. (125 ml) heavy cream, half and half, or possibly lowfat milk
- 3 Tbsp. (45 ml) Dijon mustard Salt and freshly grnd pepper to taste A healthy pinch of cayenne (optional)
- 12 x hard-cooked Large eggs, peeled
Directions
- Heat the butter in a large skillet over moderate heat. Stir in the flour and cook for 2 to 3 min. Add in the chicken broth and cream and bring to a boil, stirring frequently. Stir in the mustard, salt, pepper, and optional cayenne.
- Add in the Large eggs and stir gently. Pour into a baking dish and bake in a preheated 350F (180C) oven till lightly browned, about 10 min.
- Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 4 servings | |
| Calories 133 | |
| Calories from Fat 104 | 78% |
| Total Fat 11.84g | 15% |
| Saturated Fat 7.38g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 147mg | 6% |
| Potassium 83mg | 2% |
| Total Carbs 5.37g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.04g | 0% |
| Protein 1.78g | 3% |
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