Serves: 5
Total Calories: 370

5 eggs hard-cooked
2 tablespoons butter real
2 tablespoons flour
1 cup milk
Salt and cayenne pepper to taste
1 tablespoon butter real
3/4 cup mushrooms minced fresh
1 tablespoon shallot minced
2 teaspoons parsley minced fresh
2 teaspoons chives minced fresh or green onion
1/2 teaspoon Dijon style mustard
1/8 teaspoon tarragon dried, crushed
Salt and freshly ground pepper to taste
1 teaspoon butter real, softened
5 fresh asparagus spears, cooked crisp-tender
5 slices ham boiled, thinly sliced
1 cup Swiss cheese grated natural
1/2 cup half and half
1/2 cup bread crumbs soft
1 tablespoon butter real

Cut the eggs in half, remove yolks, and rub them through a sieve. Set aside sieved yolks and egg white halves. Melt butter in saucepan and add flour cook and stir for 3 minutes. Add milk, salt, and pepper. Cook and stir until thick. Add 3 tablespoons sauce to egg yolks reserve remaining sauce.

Melt 1 tablespoon butter in saucepan over medium-high heat. Add mushrooms and shallots stir, cooking until dry. Add remaining ingredients. Stir and add to yolk mixture blend well. Stuff halved egg whites with mixture.

Place an asparagus spear on each slice of ham, and sprinkle with 1 tablespoon cheese roll. Add remaining cheese and half-and-half to reserved sauce heat and stir until cheese is melted. Spread 1/3 cup sauce in 8 x 8-inch baking dish. Arrange stuffed eggs and rolled ham over this layer. Cover with remaining sauce. Sauté bread crumbs in butter sprinkle over sauce. Bake in preheated 350° F oven for 20 minutes, just enough to heat through without overcooking eggs.

Nutritional Facts:

Serves: 5
Total Calories: 370
Calories from Fat: 234

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