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Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Drained oysters - cut 1" pieces

  2. 1 tablespoon 15ml Butter

  3. 1 tablespoon 15ml Flour

  4. 1 cup 237ml Milk - room temperature

  5. 1 cup 146g / 5.1oz Shredded Cheddar cheese

  6. 1 Cayenne pepper

  7. 1/4 teaspoon 1 1/3ml Salt

  8. 4 White bread

  9. 2 Eggs

  10. 1 Paprika - for garnish

Instructions Jump to Ingredients ↑

  1. Bring a small saucepan of water to a simmer. Add the oysters and cook 1 minute; drain, and set aside.

  2. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook, whisking constantly, 2 minutes; it will clump together. Slowly whisk in the milk, stirring until smooth. Add the cheese, cayenne and salt. Stir until the cheese melts, 2 to 3 minutes.

  3. Toast the bread, remove the crusts and cut into triangles.

  4. Meanwhile, lightly beat the eggs in a bowl. Temper the eggs by slowly whisking in 1/2 cup of the hot cheese mixture. Return the mixture to the pot and cook on very low heat, stirring constantly, 1 minute. Remove the pan from the heat.

  5. To serve, divide the oysters between 2 soup bowls. Spoon the cheese sauce around the oysters. Sprinkle each serving with paprika. Place the toast triangles around each bowl.

  6. This recipe yields 2 servings.

  7. Each serving: 697 calories ; 930 mg sodium; 330 mg cholesterol; 39 grams fat; 22 grams saturated fat; 49 grams carbohydrates; 37 grams protein; 1.14 grams fiber.

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