Brunch Special: Eggs With Asparagus and Chicken

• 2 tablespoons butter
• 2 tablespoons flour
• 14 teaspoon salt
• 18 teaspoon pepper
• 18 teaspoon nutmeg
• 1 teaspoon dry mustard
• 2 cups milk
• 1 14 cups shredded swiss cheese or 1 14 cups cheddar cheese
• 2 cups frozen asparagus, cooked and drained
• 2 cups cooked chicken, diced
• 4 eggs
• 4 teaspoons butter, melted and cooled
• 2 cups frozen asparagus spears, cooked and drained

1. In a pan over medium heat, melt 2 tablespoon butter.
2. Stir in the flour, salt, pepper, nutmeg and mustard.
3. Cook till bubbly.
4. Gradually stir in the milk and cook till smooth and thick.
5. Stir in cheese and stir till smooth and cheese is melted.
6. Stir in 2 cups of the asparagus and the chicken.
7. Remove from heat.
8. Pour equal amounts of the mixture into 4 ramkin cups (1 1/2 cup to 2 cup dish).
9. Make a hollow in the center of each dish and carefully break an egg into the hollows.
10. Pour 1 teaspoon melted butter over each egg.
11. Bake 375 degrees for 15 to 20 minutes till the egg is set to your liking.
12. Garnish with additional asparagus spears.

butter, flour, salt, pepper, nutmeg, mustard, milk, swiss cheese, frozen asparagus, chicken, eggs, butter

Taken from www.food.com/recipe/brunch-special-eggs-with-asparagus-and-chicken-152091 (may not work)