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Sunny Scalloped Eggs

Yield
Servings
Prep time
30 mins
Course
Entrée
Special Diets
Vegetarian
Source

Reprinted with permission from the More With Less Cookbook ©2000, Herald Press

Description

This is an economical, old-fashioned favorite.

Ingredients

1⁄4 cbutter (or earth balance margarine)
1 ccelery (diced)
2 Tonion (minced)
3 Tflour
1 tsalt
1 1⁄2 cmilk
6 eggs (hard-cooked, halved lengthwise)
2 Tmelted butter (or margarine)
1 slibread (cubed)

Instructions

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.

Notes

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.