Tennessee eggs

Recipe Information

Ingredients

• Cooking spray

• 6 eggs

• 1 tablespoon butter

• 1 tablespoon all-purpose flour

• 2 cups heavy cream

• Salt and black pepper, to taste

• Ground cayenne pepper, to taste

• 1/4 cup dry bread crumbs, divided

Directions

• Preheat the oven to 350°F and coat a 1 1/2 quart baking dish with cooking spray.

• Fill a large saucepan with water, and add the eggs. Bring the water to a boil. When boiling begins, remove the saucepan from the heat, cover, and allow the eggs to cook in the water for 15 minutes. Drain the water from the eggs, and cool the eggs with cold water.

• Peel the cold eggs. Cut the eggs in half and transfer the yolks to a separate bowl. Chop both the eggs whites and yolks.

• Add the butter to a small saucepan, and heat over low heat. Gently add flour, stirring constantly. Slowly pour in the cream, whisking constantly as the sauce begins to thicken. Add salt, pepper, and cayenne, to taste. Add the egg whites to the cream sauce and mix well. Pour the sauce into the baking dish.

• Top the egg whites and cream sauce with half of the bread crumbs. Place a layer of the yolks over the breadcrumbs, and top with a second layer of crumbs. Place baking dish in oven and bake for 30-40 minutes or until bubbly. Serve immediately.

Nutrition (per serving)

• Calories: 474 cal

• Total fat: 44g

• Saturated fat: 25g

• Cholesterol: 361mg

• Sodium: 981mg

• Potassium: 222mg

• Carbohydrate: 13g

• Fiber: 1g

• Sugar: 1g

• Protein: 10g