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.
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.
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