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8 hard-boiled eggs 1/4 c. margarine 1/4 c. flour 2 c. half and half 1 tsp. House Seasoning (recipe follows) 1/4 tsp. dry mustard 1 c. freshly grated Gruyere cheese 1/2 c. freshly grated Parmesan Remove the shells from the hard-boiled eggs and slice in half. Place cut side down in a greased baking dish. In a saucepan, melt the margarine. Add the flour and cook, stirring 2 to 3 minutes. Add the half and half gradually and stir until the mixture thickens and season with the House Seasoning. Add the dry mustard and the Gruyere and stir until melted. Pour the sauce over the eggs and sprinkle the Parmesan over all. Bake approximately 20 to 30 minutes until bubbling and top is golden. Yield: 4 servings. House Seasoning: 1 c. salt 1/4 c. black pepper 1/4 c. garlic powder Mix ingredients together and store in an airtight container for up to 6 months. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |