Hard-Cooked Egg Gratin
5 people added this to their Recipe Box
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 290 |
| pro | 18 g |
| total fat | 18 g |
| sat. fat | 9 g |
| carb | 13 g |
| fibre | 2 g |
| chol | 257 |
| sodium | 261 mg |
| % RDI: | - |
| calcium | 34 |
| iron | 11 |
| vit A | 26 |
| vit C | 7 |
| folate | 22 |
Our family always enjoys this creamy casserole, made with refrigerated hard-cooked Easter eggs, for supper or a hearty lunch. Sometimes we put the eggs on a bed of spinach instead of using peas.
Ingredients
Preparation
In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 2 minutes, without browning. Gradually whisk in milk; add salt, pepper and nutmeg. Bring to boil; reduce heat and simmer for 2 minutes. Remove from heat; stir in 1 cup (250 mL) of the cheese until melted.
Cut eggs in half lengthwise; chop onions into pea-size pieces. Arrange eggs, cut side up, in greased 6-cup (1.5 L) gratin or casserole dish; sprinkle with peas and onions. Pour sauce over top; sprinkle with remaining cheese and bread crumbs. Bake in 450°F (230°C) oven until bubbly and slightly browned, 25 to 30 minutes.
Cut eggs in half lengthwise; chop onions into pea-size pieces. Arrange eggs, cut side up, in greased 6-cup (1.5 L) gratin or casserole dish; sprinkle with peas and onions. Pour sauce over top; sprinkle with remaining cheese and bread crumbs. Bake in 450°F (230°C) oven until bubbly and slightly browned, 25 to 30 minutes.
Source : Canadian Living Magazine: April 2002
- Keywords : Main Course; Bake; Eggs; Cheese; Peas;
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