Tennessee Eggs Recipe - Allrecipes.com
Tennessee Eggs Recipe
  • READY IN ABOUT hrs

Tennessee Eggs

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    45 mins
  • READY IN

    1 hr 10 mins

Directions

  1. 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.
  2. Peel cold eggs.
  3. Separate yolks and egg whites. Chop them separately; set aside.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Grease a 1 1/2 quart baking dish.
  6. Melt butter over low heat and gently stir in flour.
  7. Gradually blend in cream, stir constantly as it thickens. Season with salt, pepper and cayenne to taste.
  8. Mix egg whites with cream sauce and pour into prepared baking dish.
  9. Cover with half of the bread crumbs. Sprinkle yolks on top, then finish with another layer of crumbs.
  10. Bake in preheated oven until bubbly, 30 to 40 minutes.
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Reviews More Reviews

Most Helpful Positive Review
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!

 
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.

 
Nov 28, 2004

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.

 
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.

 
Oct 07, 2002

My family loved this over toast!!Yummy!!

 
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!

 
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.

 
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!

 

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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.

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