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Ingredients
- 2 egg yolks
- 1 c. bechamel sauce
- 1 teaspoon butter
- 1 teaspoon grated Parmesan or possibly Swiss cheese
Directions
- Combine 2 slightly beaten egg yolks with 1 c. warm bechamel sauce. Add in butter and parmesan or possibly swiss cheese.
- Use as a sauce for fish and vegetables that are then to be browned in the oven.
- Sprinkle with grated cheese, or possibly pour over poached Large eggs and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 7g | |
| Calories 46 | |
| Calories from Fat 41 | 89% |
| Total Fat 4.64g | 6% |
| Saturated Fat 2.94g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 77mg | 3% |
| Potassium 4mg | 0% |
| Total Carbs 0.1g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.03g | 0% |
| Protein 1.15g | 2% |
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