*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I grew up with these! My mom often made them after Easter to use up the easter eggs in the house. Having a craving for these once again I made these and turned out great. I only added a dash of cayenne pepper and I don't bother with the oven part. If you wait until the sauce has thickened you can add the eggs then heat through and serve over toast. Very tatsy. Even my boyfriend who almost refused to eat these had a bite which lead to two servings later. Thanks!
I made this for the staff at my school when it was my turn for Friday Breakfast - it was a complete success and led to tons of requests for photocopies of the recipe! I boiled the eggs the night before which saved a little on time the next day. Well worth the effort!
I had this for supper tonight and it was great. I think I'll take a hint from Dreginek though and next time I'll skip the oven-baking part. I'll mix in the (shredded) cheese after the sauce has thickened followed by the eggs and then serve over toast. Thanks for the post Katherine.
My mom and I made these to get rid of the easter eggs in the house as you can only handle so many deviled eggs...wonderful. We did it all over the stove top and served over a combination of toast and toasted english muffins. Great stuff!
This was very good for Easter brunch.(Used up a lot of those hardboiled eggs!)I split the eggs in half and served it over toasted English muffins. It was almost like Eggs Benedict. Everyone at the gathering (except my most picky eater) had seconds. Served with a fruit salad juice and coffee to offset the richness and it was perfect!