Mustard Eggs

These mustard eggs are served in an elegant casserole presentation. Good for brunch with friends.

• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 1 bay leaf
• 1 small onion cut in half
• 2 egg yolks
• 1/4 cup whipping cream (fat free half and half also works well)
• 1 - 2 tablespoons prepared yellow mustard (to taste)
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon salt
• Dash of Tabasco
• 8 hard boiled eggs
• 16 slices of bacon crisply cooked
• 8 slices of toast

 

METHOD

Preheat oven to 350°F.

Melt butter over low heat. Whisk in flour and cook, stirring, over low heat 3-5 minutes. Let cool.

In a double boiler, heat milk, bay leaf, and onion until hot, not boiling. Add butter and flour mixture and cook, stirring, until sauce is thickened and smooth. Remove bay leaf and onion.

Beat egg yolk with whipping cream until blended. Add small amount of sauce to egg mixture, stirring constantly, then return mixture to remaining sauce in the pan. Cook until well blended and smooth. Stir in mustard.

Mix together cheese, salt and Tabasco and add to sauce. Mix with a wire whisk until smooth and creamy, about 2 minutes.

Thin sauce with more milk if necessary. Slice hard boiled
eggs and arrange in a large casserole.

Cover with mustard sauce and place bacon slices on top.

Bake in preheated 350° F for 5 minutes to heat through.

Serve with toast.

Serves 4

recipe from www.inmamaskitchen.com

Contributor: junior trimmer

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