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    You are in: Home / Recipes / Oeufs á La Benedictine - Eggs Benedectine Recipe
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    Oeufs á La Benedictine - Eggs Benedectine

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Molly53's Note:

    Lively flavors and rich taste from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Butter six ramekins and preheat oven to 350°F.
    2. 2
      Break each egg into prepared ramekin, to which 1 tablespoon cream has been added.
    3. 3
      Bake until set, 15 to 20 minutes.
    4. 4
      Prepare white sauce and just before ready add grated cheese, stirring until melted.
    5. 5
      Remove from heat and add beaten egg yolks gradually, stirring constantly; add sherry.
    6. 6
      Place a slice of ham on each slice of buttered toast, add a slice of fried tomato, the baked egg, and the sauce.

    Ratings & Reviews:

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    Nutritional Facts for Oeufs á La Benedictine - Eggs Benedectine

    Serving Size: 1 (208 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 408.4
     
    Calories from Fat 209
    51%
    Total Fat 23.2 g
    35%
    Saturated Fat 7.9 g
    39%
    Cholesterol 304.8 mg
    101%
    Sodium 808.6 mg
    33%
    Total Carbohydrate 23.9 g
    7%
    Dietary Fiber 1.0 g
    4%
    Sugars 6.0 g
    24%
    Protein 16.2 g
    32%

    The following items or measurements are not included:

    American cheese

    ham

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