Tennessee Eggs
Ingredients
6eggs
1tablespoonbutter
1tablespoonall-purpose flour
2cupsheavy cream
salt and pepper to taste
ground cayenne pepper to taste
¼cupdry bread crumbs, divided
Directions
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink.
Peel cold eggs.
Separate yolks and egg whites. Chop them separately; set aside.
Preheat oven to 350 degrees F (175 degrees C).
Grease a 1 1/2 quart baking dish.
Melt butter over low heat and gently stir in flour.
Gradually blend in cream, stir constantly as it thickens. Season with salt, pepper and cayenne to taste.
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Nutrition Facts (per serving)
|
462 |
Calories |
|
44g |
Fat |
|
8g |
Carbs |
|
10g |
Protein |
