Baked Eggs and Bacon with Herb Sauce |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10-12 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/4 cup butter or margarine | 1/4 cup all-purpose flour | 1 cup milk |
| 1 cup whipping cream | 4 cups (16 ounces) shredded sharp Cheddar cheese | 1/2 cup chopped fresh parsley |
| 2 tablespoons chopped fresh basil | 1 small clove garlic, minced | 1/2 teaspoon dried whole marjoram |
| 1/8 teaspoon salt | 18 hard-cooked eggs, sliced | 1 pound sliced bacon, cooked and crumbled |
| 1 cup buttered soft breadcrumbs | fresh parsley sprigs | |
| 1 | Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in whipping cream and next 6 ingredients; cook over low heat, stirring until cheese melts. |
| 2 | Layer half each of egg slices, crumbled bacon, and sauce in a 13x9x2-inch baking dish. Repeat layers with remaining egg slices, bacon, and sauce. Top with breadcrumbs. Bake, uncovered, at 350 F for 20 to 30 minutes. Garnish with parsley sprigs, if desired. |