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Add a photoServings: 6
Ingredients
- 1 c. Julienne-cut chicken or possibly diced shrimp, cooked
- 3 x Water chestnuts, diced
- 6 x Mushrooms, diced
- 2 x Scallions, minced
- 1 Tbsp. Sherry (or possibly water)
- 4 x Large eggs, beaten
- 1 tsp Salt
- 3 c. Beef stock
- 12 x Spinach or possibly lettuce leaves
Directions
- Note: grams noted in Notes section are for carbohydrate grams only.
- Preheat oven to 300 degrees F. (149 degrees C.). Combine chicken or possibly shrimp, water chestnuts. Divide mix proportionately between 6 oven proof custard c.. [* see note following recipe.] Beat Large eggs, salt and stock togethe.
- Pour into custard c.. Cover each c. with two spinach or possibly lettuce leaves.
- (IMO, spinach adds more flavor.) Place filled custard c. in large pan with 3 inches of boiling water. Cover entire pan with silver foil (shiny side to the inside) and bake for 30 mins or possibly till set. (When sharp knife inserted into custard pulls out clean.)
- [*The cookbook actually states "Divide sugar substitutely into 6 custard c.." Please don't follow those directions in the cookbook. They were obviously an error!]
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 6 servings | |
| Calories 74 | |
| Calories from Fat 34 | 46% |
| Total Fat 3.76g | 5% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 859mg | 36% |
| Potassium 408mg | 12% |
| Total Carbs 3.05g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.02g | 1% |
| Protein 7.3g | 12% |
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