Stuffed Eggs with Cheese Sauce

  • Yield: 2 servings

Egg on toast with a topping of creamy cheese sauce.


2slices bread, toasted and cut in half diagonally
4 stuffed egg halves, any recipe
4 green pepper slices, in rings
1tablespoon butter
1tablespoon all-purpose flour
1/3cup milk
1/2pound sharp Cheddar cheese, shredded
1/4teaspoon salt
1/8teaspoon pepper
1tablespoon chopped fresh parsley


  1. Preheat the oven to 350F.
  2. Place the toast points on a baking sheet.
  3. Place an egg half and a green pepper ring on each slice of toast. Bake just until warm, while making the sauce.
  4. Melt the butter in a medium saucepan. Add the flour, and stir over medium heat until well mixed. Add the milk, and stir until mixture is thick and free of lumps.
  5. Add the cheese, and stir over low heat until melted. Season with the salt and pepper.
  6. Place the warmed toast, egg and green pepper on two plates.
  7. Quickly pour 1/4 of the sauce mixture over each egg. Garnish with the chopped parsley.

–Audrey Misner, Price, Utah

Nutritional Info *per serving

  • Glycemic Load 9
  • Calories 690
  • Fat 51g
  • Saturated Fat 30g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 15g
  • Cholesterol 325mg
  • Sodium 1250mg
  • Potassium 290mg
  • Carbohydrate 20g
  • Fiber 1g
  • Sugars 4g
  • Protein 38g
  • Trans Fat 0g
  • Vitamin A 35%
  • Vitamin C 20%
  • Calcium 90%
  • Iron 15%