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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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It is quick, easy, rich and a great use for leftover Easter eggs. Serve it over a choice of toast points or English Muffins. Ingredients:
8 hard boiled eggs |
1/4 cup margarine |
1/4 cup all-purpose flour |
2 cups half-and-half |
1/4 teaspoon dry mustard |
1/8 teasoon garlic powder |
1/8 teaspoon black pepper |
1/4 teaspoon salt |
touch of cayenne |
1 cup freshly grated gruyere |
1/2 cup freshly grated parmesan |
Directions:
1. Preheat oven to 350 degrees F.
2. Gently remove the shell from the hard-boiled eggs and cut in 1/2. Place cut side down in a baking dish greased with margarine.
3. In a saucepan, melt the margarine, add the flour, and cook, stirring for 2 to 3 minutes. Add the half-and-half gradually, and stir until mixture thickens and season with house seasoning. Add the dry mustard and the Gruyere and stir until melted. Pour the sauce over the eggs and sprinkle top with Parmesan. Bake for approximately 20 to 30 minutes until bubbling and top is golden brown.
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