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Ingredients
- 2 Tbsp. (30 ml) butter
- 3 Tbsp. (45 ml) all-purpose flour
- 1 c. (250 ml) chicken stock
- 1/2 c. (125 ml) heavy cream, half and half, or possibly lowfat milk
- 3 Tbsp. (45 ml) Dijon mustard Salt and freshly grnd pepper to taste A healthy pinch of cayenne (optional)
- 8 x - 12 hard-cooked Large eggs, peeled
Directions
- Heat the butter in a large skillet over moderate heat. Stir in the flour and cook for 2 to 3 min. Add in the chicken broth and cream and bring to a boil, stirring frequently. Stir in the mustard, salt, pepper, and optional cayenne. Add in the Large eggs and stir gently. Pour into a baking dish and bake in a preheated 350F (180C) oven till lightly browned, about 10 min.
- Serves 4 to 6.
- Can be prepared in advance and heated at the last minute.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 392g | |
| Calories 533 | |
| Calories from Fat 416 | 78% |
| Total Fat 47.35g | 59% |
| Saturated Fat 29.5g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 149mg | 50% |
| Sodium 590mg | 25% |
| Potassium 334mg | 10% |
| Total Carbs 21.49g | 6% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.18g | 0% |
| Protein 7.1g | 11% |
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