Serves: 8
Total Calories: 349

8 eggs
1/3 cup finely chopped cooked ham
1/8 teaspoon dry mustard
1/8 teaspoon onion powder
dash pepper
1/4 cup mayonnaise
1/3 cup margarine or butter
1 1/2 cups sliced fresh mushrooms
1/3 cup all-purpose flour
1/4 teaspoon dried thyme leaves
1/8 to 1/4 teaspoon salt
1/8 teaspoon pepper
2 cups milk
3/4 cup chicken broth
1 (2-ounce) jar , chopped pimiento, , drained
2 tablespoons margarine or butter, melted
1/2 cup unseasoned dry bread crumbs

1. Place eggs in medium saucepan cover with cold water. Bring to a boil. Reduce heat simmer about 15 minutes. Immediately drain run cold water over eggs to stop cooking.

2. Remove shells from eggs halve lengthwise. Carefully remove yolks place in small bowl. Add ham, mustard, onion powder, pepper and mayonnaise mix well. Fill egg white halves with yolk mixture. Set aside.

3. Heat oven to 350°F. Melt 1/3 cup margarine in medium saucepan over medium heat. Add mushrooms cook and stir until tender. Stir in flour, thyme, salt and pepper. Cook 1 minute until smooth and bubbly, stirring constantly.

4. Gradually stir in milk and chicken broth. Cook over medium heat until slightly thickened and bubbly, stirring constantly. Stir in pimientos.

5. Spoon about 1 cup sauce mixture into bottom of ungreased 12x8-inch (2-quart) baking dish. Arrange egg halves over sauce. Spoon remaining sauce over egg halves.*

6. In small bowl, combine 2 tablespoons margarine and bread crumbs. Sprinkle evenly over egg mixture.

7. Bake at 350°F. for 20 to 25 minutes or until bubbly.

TIP: * To make ahead, prepare as directed to this point. Cover refrigerate up to 24 hours. Uncover sprinkle with bread crumb mixture. Bake as directed above.

Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 310 * Calories from Fat: 210 * % Daily Value: Total Fat: 23 g 35% * Saturated Fat: 5 g 25% * Cholesterol: 225 mg 75% * Sodium: 680 mg 28% * Total Carbohydrate: 14 g 5% * Dietary Fiber: 1 g 3% * Sugars: 5 g * Protein: 12 g * Vitamin A: 25% * Vitamin C: 15% * Calcium: 10% * Iron: 8% * Dietary Exchanges: 1 Starch, 1 Medium-Fat Meat, 3 1/2 Fat or 1 Carbohydrate, 1 Medium-Fat Meat, 3 1/2 Fat

Nutritional Facts:

Serves: 8
Total Calories: 349
Calories from Fat: 187

More Recipes from the Cook'n with Pillsbury Cookbook:
Almost Hollandaise Sauce
Baked Broccoli Frittata
Baked Eggs
Banana Stuffed French Toast
Black Bean and Corn Enchilada Egg Bake
Celebration Brunch Strata
Cheese Omelet
Cheese Souffle
Classic French Toast
Cook's Note: About Hard-Cooked Eggs
Cook's Note: Egg Nutrition
Cook's Note: Egg Safety
Cook's Note: Firm or Soft Yolks?
Cook's Note: How to Make an Omelet
Cook's Note: Purchasing Eggs
Crunchy Oven French Toast
Down-Home Creamed Eggs on Toasted English Muffins
Egg 'n Bagel Dijon
Eggs Benedict
Fancy Baked Egg Scramble
Fried Eggs
Ham and Egg Enchiladas
Ham and Vegetable Scrambled Eggs
Hard and Soft-Cooked Eggs
Hollandaise Sauce
Huevos Rancheros
Phyllo Sausage Egg Bake
Poached Eggs
Puff Pancake with Caramelized Fruit
Puffy Omelet
Quiche Lorraine
Scrambled Eggs
Skillet Corn Frittata
Southwestern Egg Bake
Stuffed Eggs with Mushroom Sauce
Weekend Breakfast Burritos