Makes a wonderful brunch dish. Variation: Use s shallow flameproof baking dish. After baking, set control to broil and broil until cheese is golden brown, 1 to 2 minutes. Enjoy..
- 1/4 c. reduced calorie margarine(tub)
- 1/3 c. all-purpose flour
- 1 t. salt
- 1/2 t. pepper
- 2 c. hot water
- 4 oz. cheddar cheese, shredded
- 1/2 c. skim milk
- 2 packets instant chicken broth and seasoning mix
- 1 T. Worcestershire sauce
- 12 eggs, hard-cooked and cut lengthwise into halves
- 2 oz. grated Parmesan cheese
In a 2 Qt. saucepan heat margarine over medium heat until bubbly and hot;add flour,salt, and pepper and cook, stirring constantly, for 1 minute. Gradually stir in hot water and cook, stirring constantly, until mixture comes to a boil. Reduce heat to low;add cheddar cheese,milk, and broth mix and let simmer,stirring constantly, until cheese is melted. Remove from the heat and stir in Worcestershire sauce;set aside.
Preheat oven to 350*F. In shallow baking dish that is large enough to hold egg halves in a single layer, arrange eggs, cut side- down;pour sauce over eggs and sprinkle with Parmesan cheese. Bake until eggs are heated through and the sauce is bubbly.
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Source: Jane P. Epping (Weight Watchers)
Submitted By: Eileen Werth