MJs Egg Casserole
13 ingredients
12 steps
Ingredients
- 4 tablespoons butter, plus extra for buttering pan
- 1/4 cup unbleached all-purpose flour
- 1 cup cream
- 1 cup milk
- 2 cups shredded sharp Cheddar, lightly packed
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 18 teaspoon garlic powder
- Pinch cayenne
- 18 hard boiled eggs, peeled and thinly sliced
- 1 pound bacon, cooked, drained of fat and crumbled
- Toast, for serving
Directions
-
1Heat the oven to 350 degrees and butter a 9-by-13-inch baking dish
-
2In a saucepan, melt the butter over medium heat until it foams.
-
3Whisk in the flour until smooth.
-
4Lower the heat and slowly pour in the cream and milk.
-
5Heat until steaming, whisking often.
-
6Add the cheese and whisk until melted.
-
7Add the parsley, marjoram, thyme, garlic powder and cayenne
-
8In the prepared dish, make layers of egg slices, bacon and sauce, ending with sauce.
-
9Cover and bake 40 minutes.
-
10(To make ahead, refrigerate covered casserole overnight.
-
11Remove from the refrigerator 1 hour before baking, and add 20 minutes to baking time.)
-
12Let rest 5 to 10 minutes before serving with hot toast.
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Snep vegan plus
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Bramwells American Style Peanut Butter
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Minotaur bio - Huile d'Olive Vierge Extra
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Enriched unbleached all purpose flour
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Unbleached flour
A NOVA 1
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