STUFFED EGGS MORNAY
Make and share this Stuffed Eggs Mornay recipe from Food.com.
Provided by Michele7
Categories Breakfast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put 4 T of the butter in container of electric blender with salt, peppers, flour, and 2 cups of the hot milk.
- Cover, whirl for 30 seconds.
- Pour into large saucepan.
- Add remaining hot milk and cook over medium heat, stirring constantly until sauce is thickened and bubbles-about 2 minutes.
- Add Swiss cheese and 4 T of the parmesan.
- Cook, stirring constantly, until cheese is melted; remove from heat and cover.
- Cut eggs in half lengthwise.
- Empty yolks into a bowl and reserve the whites.
- Heat four more T of butter in a small skillet.
- Saute mushrooms for about 5 minutes or until mixture is almost dry, stirring occasionally.
- Stir in parsley and tarrogon.
- Mash egg yolks with 1/2 C of the sauce; add the mushrooms.
- Fill whites with mushroom mixture.
- Spread a thin layer of sauce in a shallow baking dish and arrange the stuffed eggs in the sauce, stuffing-side up.
- Spoon remaining sauce over.
- Toss bread crumbs and remaining 2 T parmesan cheese with melted butter.
- Sprinkle over eggs.
- Cool, cover and refrigerate until needed.
- Bake in a moderate oven at 350 for 30 minutes.
Nutrition Facts : Calories 578.8, Fat 39.5, SaturatedFat 21, Cholesterol 505.1, Sodium 937, Carbohydrate 29.9, Fiber 1.6, Sugar 3.1, Protein 26
EGGS MORNAY
this was made at a church gathering. Great for brunch, company, eat for dinner.
Provided by julie blaschka-frank
Categories Other Breakfast
Time 50m
Number Of Ingredients 10
Steps:
- 1. HEAT oven 450. GREASE 9 inch square baking dish. ARRANGE eggs, cut side down.
- 2. MEDUIM SAUCE PAN melt butter over low heat. BLEND in flour; cook and stir 1 minute. GRADUALLY whisk in milk. Cook and stir until mixture comes to a boil and thickens.
- 3. STIR in cream, salt, pepper, and nutmeg. ADD provolone cheese, stir until melted.
- 4. POUR cheese sauce mixture over eggs. SPRINKLE with parmesan cheese.
- 5. BAKE 20-25 minutes or until golden.
PICNIC STUFFED EGGS
My dad loves these stuffed eggs, which are a Southern favorite. I've been cooking since I became a teenager, and this is one of my original recipes.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well. , Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired.
Nutrition Facts : Calories 154 calories, Fat 13g fat (3g saturated fat), Cholesterol 215mg cholesterol, Sodium 317mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 6g protein.
STUFFED EGGS
I made this appetizer with my friends, they love it! Everyone at school knows about it and now I'm selling them at home!
Provided by Raakhee.D
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel.
- Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes.
- Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.
Nutrition Facts : Calories 117.3 calories, Carbohydrate 1.1 g, Cholesterol 189 mg, Fat 9.6 g, Protein 6.8 g, SaturatedFat 2.4 g, Sodium 161.2 mg, Sugar 0.8 g
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