Gratin Eggs on Toast the Editors of Publications International, Ltd.
Makes 6 servings (2 halves per serving)
|1-1/2||tablespoons all-purpose flour|
|2||teaspoons Dijon mustard|
|1/8||teaspoon black pepper|
|6||hard-cooked eggs, peeled|
|1/2||cup shredded Cheddar cheese|
- Heat broiler. Lightly spray 11X7-inch baking pan with nonstick cooking spray.
- Melt butter over medium-low heat in medium saucepan. Stir in flour; cook 1 to 2 minutes, stirring constantly. Whisk in milk; brink to a boil. Cook, stirring constantly, 1 to 2 minutes or until thickened. Stir in Dijon mustard, salt and pepper.
- Chop eggs into large pieces; place in prepared baking pan. Pour sauce over eggs; top with shredded Cheddar cheese. Broil close to heat source 1 to 2 minutes or until cheese is bubbly and begins to brown.
- Serve eggs and sauce over toast.
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