This is rich, gooey, and a great way to use up leftover hard boiled eggs. Serve with
some good dark toast and be prepared to take a walk later; it’s worth it! To serve
4, you’ll need to preheat your oven to 350, and then assemble:
6 hardboiled eggs, halved lengthwise
1 to 1 ½ cups thick white sauce (recipe below)
Salt, pepper, and cayenne pepper to taste
Crumbled cooked bacon (optional and decadent)
1 cup shredded sharp cheddar or Gruyere cheese
Place the egg halves in a 9 x 9 greased glass baking dish – they might be a bit
crowded but do your best. Then cover them with the warm white sauce, the
bacon if you’re using it (you know you want to!) and the shredded cheese. Bake in
the oven till the cheese is all bubbly, about 20 to 30 minutes, let cool a bit, and
serve with the toast. So good it’s worth putting on your big pants and taking that
3Tb. butter
3Tb. flour
1 ¼ C. warm whole milk
Stir the flour and butter together over medium low heat till the flour loses its
pasty color, about 3 to 4 minutes. Whisking constantly to prevent the dreaded
lumps, gradually pour in the warm milk, cooking and stirring till you have a thick
sauce, about 8 more minutes. Easy and good!


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