Eggs Au Gratin
Submitted by: Kelsey Storey
Serving Size: 8
Ingredients
Quantity
butter
1/4 cups
all-purpose flour
1/3 cups
salt
3/4 teaspoons
pepper
1/4 teaspoons
water
2 cups
milk
1 cups
chicken bouillon cubes
2 cubes
Worcestershire sauce
1/2 teaspoons
cheddar cheese, shredded
1 cups
eggs, hard-cooked
12
raw chopped vegetables (carrots, broccoli, cauliflower, green pepper, or your favorites)
1 cups
dry breadcrumbs
1/3 cups
butter
2 tablespoons
Parmesan cheese, grated
1/2 cups
Directions
Preheat oven to 350°F.
Heat ¼ cup butter in saucepan until melted. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly, remove from heat. Stir in water, milk, and bouillon cubes. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in Worcestershire sauce and cheddar cheese until cheese is melted.
Cut peeled eggs lengthwise into halves. Arrange eggs in ungreased oblong baking dish (13 ½ x 9 x 2 inches). Sprinkle in vegetables. Pour cheese sauce over vegetables and eggs. Toss breadcrumbs with 2 tablespoons butter and the Parmesan cheese; sprinkle over top.
Bake uncovered in oven until mixture bubbles and crumbs are brown, 20 – 25 minutes. Garnish with parsley if desired. Serve over Texas Toast if desired.
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