This is an economical, old-fashioned favorite.
|1⁄4 c||butter (or earth balance margarine)|
|1 c||celery (diced)|
|2 T||onion (minced)|
|1 1⁄2 c||milk|
|6||eggs (hard-cooked, halved lengthwise)|
|2 T||melted butter (or margarine)|
|1 sli||bread (cubed)|
Melt butter or margarine in heavy saucepan. Saute celery and onion until softened. Blend in the flour and cook and stir until bubbly. Add salt and milk; cook and stir until thickened. Stir in parsley. Arrange eggs in a greased 1-1/2-quart casserole and pour sauce over. Toss together the melted butter and bread cubes and place on top of casserole. Bake at 400°F. for 15 minutes.
Options: Stir ¾ cup shredded cheese into sauce.
Place 2 cups lightly cooked spinach, asparagus or broccoli in bottom of casserole, then top with eggs and white sauce. Top with grated cheese and bread cubes.