6 eggs1 tablespoon butter1 tablespoon all-purpose flour2 cups heavy creamsalt and pepper to tasteground cayenne pepper to taste1/4 cup dry bread crumbsPlace eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Preheat oven to 350 degrees F (175 degrees C). Separate yolks from whites, shred each separately. 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. Mix egg whites with cream sauce and pour into greased 1 1/2 quart casserole. Cover with bread crumbs. Add yolks, top with another layer of crumbs. Bake in preheated oven for 30 to 40 minutes until bubbly.
Amount Per Serving Calories: 465 | Total Fat: 43.8g | Cholesterol: 392mg Powered by ESHA Nutrient Database
Servings Per Recipe: 5
Amount Per Serving
Calories: 465
Total Fat: 43.8g
Cholesterol: 392mg
Sodium: 181mg
Total Carbs: 8.5g
Dietary Fiber: 0.2g
Protein: 10.3g
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