Recipe by Sweet Baboo
This is part of our traditional Christmas morning breakfast, and is perfect for any brunch when you want to prepare dishes the day before. Of course, you can just assemble and cook, but it is the convenience of having the dish ready to bake, and eliminating the mess in the morning, (and the delicious taste!) which appeals most to me. I indicated that this serves 4, but it will serve 6 if you have other brunch items. The recipe can be doubled and baked in a 9x13 inch pan. I have used this recipe for at least twenty years after taking a Doris Simms cooking class in Ottawa.
Top Review by diner524
Just absolutely loved these eggs!! I cut this back to 1 serving and didn't add in the optional meat, but will do that next time, as then it will only be even better. Wasn't sure if I would like the buttery breadcrumbs, but really like that added texture with the creamy eggs. Will definitely use this for brunches/holidays and for overnight company, oh heck just anytime. Thanks for sharing this wonderful recipe. Made for PRMR Tag Game.
- 8 large eggs
- 2 green onions, chopped (including white and green parts)
- 2 tablespoons butter
- 1⁄2 cup of diced cooked bacon or 1⁄2 cup ham
- 2 tablespoons butter
- 2 tablespoons flour
- 1 3⁄4 cups milk
- 1⁄2 cup grated cheddar cheese
- salt and pepper (optional)
- 1 piece white bread
- 1 tablespoon butter
Directions See How It's Made
- Make sauce first. Can be made in the microwave if you wish.
- Melt 2 tablespoons butter in saucepan and add the flour.
- Whisk together till smooth, and fry gently for a few minutes which will remove the raw taste of the flour. Do not brown the roux.
- Add the milk while whisking to avoid lumps, and cook the mixture till thickened. This will make a thin sauce.
- Off heat, add the grated cheese, and whisk till it melts.
- Add salt and pepper to taste.
- Beat the eggs in a bowl to combine.
- Saute the green onion in 2 tablespoons butter to soften.
- Add beaten eggs and bacon.
- Fry-scramble, and remove from pan while they are still quite soft (nearly set), and combine with the sauce.
- Stir together, and place in a buttered 11x7 inch baking dish.
- Butter the bread.
- Whirl in a food processor to make buttered crumbs.
- Sprinkle on top of the sauced eggs.
- Can refrigerate, covered, overnight for baking the next morning.
- Bake, uncovered, at 350°F for 20 minutes, till set, and crumbs are toasted.