Recipe by Hey Jude
Terrific Brunch dish,
Top Review by Sandaidh
This was good, although I'd not make it as a 'stand-alone.' It'd be real good at breakfast with bacon, ham or sausage along with it, or as a pot-luck type of dish. I had a little trouble with the preparation. The directions say to bring the liquids to a boil and then stir constantly, over a low heat. Maybe it's just me because I have never been able to bring liquids to a boil, and keep them boiling while stirring, over a low heat. Next time I'll certainly make it the day before and let it sit in the fridge overnight, rather than doing it the same day. Thanks.
- 12 hard-boiled eggs, peeled and rinsed
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon white pepper
- 2 cups skim milk or 2 cups low-fat milk
- 1⁄2 cup swiss cheese, grated
- 2 tablespoons dijon-style mustard, divided
- 1 teaspoon Worcestershire sauce, divided
- 1⁄4 cup fresh finely grated parmesan cheese
Directions See How It's Made
- Cut eggs in half lengthwise.
- Remove yolks and mash on a flat plate with a fork.
- Set aside.
- Place egg white halves in a 13x9x2-inch glass baking dish.
- Set aside.
- Make sauce by melting butter in a medium saucepan over low heat.
- Stir in flour, salt and white pepper.
- Cook 1 minute with mixture bubbling.
- Whisk in milk gradually, bring to a boil, stirring constantly.
- Boil 1 minute, stirring.
- Add cheese; stir until melted and smooth.
- Measure out 1/2 C.
- of sauce in a small bowl and add 1 T.
- mustard and 1/2 tsp.
- Worcestershire sauce; stir to blend.
- Pour over mashed egg yolks and mix until smooth.
- Fill egg white halves with egg yolk mixture, dividing evenly.
- Add remaining 1 T.
- mustard and remaining 1/2 tsp Worcestershire sauce to remaining sauce.
- Pour sauce over top of filled eggs.
- Sprinkle tops of eggs with Parmesan cheese.
- Bake in a preheated 375°F oven for 25 minutes, or until tops are lightly browned.
- Serve hot.