Egg Casserole #706 11/04

Categories:
brunch, casserole, eggs, New 2004

4 large hard boiled eggs
2 tablespoon Butter
2 tablespoon flour
1 cup half & half
1/4 teaspoon Salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon dry mustard
1/2 cup gruyere; freshly grated
1/4 cup parmesan cheese

Preheat oven to 350°F .Remove shells from the eggs, cut in half longways, and place them cut side down in an 8 X 8 Pammed baking dish. In a saucepan, melt the butter, add the flour, and cook, stirring for two or three minutes. Add the half and half gradually and stir until the mixture thickens. Add the seasonings and the gruyere and stir until melted. Pour the sauce over the eggs and sprinkle with the parmesan. Bake for 20 to 30 minutes until bubbly and top is golden brown. You could turn the broiler on for the last few minutes to get the top browner.

Contributor: Paula Deen

Yield: 2 servings