The F.U.N. Place Recipe Box Archives

Scalloped Eggs "Oeufs au Gratin"

Ingredients

Eggs
butter
flour
milk
cream
nutmeg
parmesan cheese
fine bread crumbs

Make a cream sauce by blending 2 tablespoons of flour into 2 tablespoons of melted butter
and gradually adding 1/2 cup of each milk and cream;
season with salt, pepper,and nutmeg.
Simmer the sauce for several minutes, stirring with a whisk to keep it smooth.
Slice 6 hard boiled eggs.
Put a thin layer of cream sauce in the bottom of a shallow baking dish,
add a layer of half the sliced eggs, and sprinkle with grated parmesan cheese.
Add half the remaining sauce, then the rest of the eggs and more cheese.
Pour the rest of the sauce over the top, sprinkle with fine bread crumbs and melted butter,
and brown the dish in a 450 degree oven for 10 minutes or until the top is golden brown- serves 4.

The recipe is taken from "The Flavor of France" by The Chamberlains.
My mom has served this for breakfast every Christmas morning since I can remember,
now we are carrying on the tradition.

Posted by beagl on November 28, 1997

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