This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN ABOUT 1¼ hrs

Tennessee Eggs

Read Reviews (10)

"An eggsellent way to use leftover hard boiled eggs. You may also use cheese cracker crumbs and grated cheese for the topping if you wish." — DARLINGGIRL

Ingredients Edit and Save

Watch video tips and tricks

How to Poach Eggs

How to Scramble Eggs

How to Fry an Egg

Lobster Scrambled Eggs

Just Ham and Eggs

Eggs Benedict

Chef John's Baked Eggs

Individual Baked Eggs

Oven Scrambled Eggs

All about Eggs

Battle of the Butter: Salted vs. Unsalted

Measuring All-Purpose Flour

All about Cream

Types of Salt

Cooking with Cayenne Pepper

Original recipe makes 4 to 6 servings Change Servings

6 eggs
1 tablespoon butter
1 tablespoon all-purpose flour
2 cups heavy cream

salt and pepper to taste
ground cayenne pepper to taste
1/4 cup dry bread crumbs, divided

Check All Add to Shopping List

Directions

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink.
Peel cold eggs.
Separate yolks and egg whites. Chop them separately; set aside.
Preheat oven to 350 degrees F (175 degrees C).
Grease a 1 1/2 quart baking dish.
Melt butter over low heat and gently stir in flour.
Gradually blend in cream, stir constantly as it thickens. Season with salt, pepper and cayenne to taste.
Mix egg whites with cream sauce and pour into prepared baking dish.
Cover with half of the bread crumbs. Sprinkle yolks on top, then finish with another layer of crumbs.
Bake in preheated oven until bubbly, 30 to 40 minutes.

Kitchen-Friendly View

PREP 25 mins
COOK 45 mins
READY IN 1 hr 10 mins

ADVERTISE WITH US

I made these after Easter last year - love 'em! I did this entirely on the stove-top. When you add the egg whites - I added a c. of sharp shedded cheddar cheese, and stirred until the cheese melted, and the mixture was nice and thick. (didn't use the bread crumbs) Serve over toasted english muffins ~ MMMMMMM! Great creative breakfast recipe to use up those hard boiled eggs.

—DREGINEK

See full review »

Most Helpful Critical Review

Aug 13, 2005

It was a bit bland. Adding cheese into the mixture as DREGINEK suggested would probably make it better, so I might try that next time.

—Cranappleberri

See full review »

10 Ratings

See other versions of this recipe!

Mar 27, 2005

Very good Easter breakfast recipe! I used fat free half and half instead of the cream, and doubled the butter and flour (trying to save a few calories while maintaining the proper consistency), then served it over fresh biscuits. It turned out great!

—SARABLUESTAR

See full review »

Jun 30, 2005

Good. Used no fat half and half instead of cream. Tasted like hot egg salad. A shredded cheese topping difinitely would make this more interesting.

—Monica

See full review »

Oct 07, 2002

My family loved this over toast!!Yummy!!

—SHAMBI

See full review »

Jun 23, 2011

This was interesting. My boyfriend loved it and would give it 5 stars but it was a bit too odd for me and my father. For us it was good but not great. I'm glad I tried it though because it was different from what were used to. Thanks!

—Ilikefrenchies

See full review »

Jan 22, 2009

We like these a lot! Super rich and creamy - perfect comfort food when you could care less how many calories you are going to consume. I added diced onion and garlic to the white sauce. Yummers! We served it over toasted english muffins. We will eat this again.

—purple-girl

See full review »

Oct 14, 2004

I was going to make breakfast last night, and wanted to try something new. This was eggcellent!! I had to use 1 C of cream & 1 C of half & half (with a little butter) but it still turned out great. I added a little garlic herb seasoning to the first layer of bread crumbs & sprinkled a little mozzerella & cheddar on the top of the second layer. Yum!

—MAJEC

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Mexican Egg Bake

Oven Scrambled Eggs

Veggie Poached Eggs

Egg Flipped Over

Green Chili Eggs

Extreme Veggie Scrambled Eggs

Fried Egg Sandwich

Cheesy Baked Eggs

Stir Fry Tomato and Eggs

Baked Eggs

ADVERTISE WITH US

Nutrition

Calories
462 kcal
23%

Carbohydrates
8.2 g
3%

Cholesterol
390 mg
130%

Fat
43.8 g
67%

Fiber
0.3 g
1%

Protein
10.4 g
21%

Sodium
176 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tennessee Eggs

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 462
Calories from Fat: 394

% Daily Value *
Total Fat 43.8g 67 %
Saturated Fat 25.3g 127 %
Cholesterol 390mg 130 %
Sodium 176mg 7 %
Potassium 165mg 5 %
Total Carbohydrates 8.2g 3 %
Dietary Fiber 0.3g 1 %
Protein 10.4g 21 %
Sugars 0.9g
Vitamin A 35 %
Vitamin C < 1 %
Calcium 13 %
Iron 15 %
Thiamin 11 %
Niacin 21 %
Vitamin B6 7 %
Magnesium 6 %
Folate 23 %

* 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.