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.

Makes 6 servings Per serving: 349 calories; 23g protein;24g fat; 9g carbohydrate; 352mg calcium; 1,194mg sodium; 576mg cholesterol

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Submitted 6/13/05.
Source: Jane P. Epping (Weight Watchers)
Submitted By: Eileen Werth
Cheddar-Parmesan Eggs