Sunny Scalloped Eggs

Serving size:
 4 Servings


    • 1⁄4 c
    • butter (or earth balance margarine)
    • 1 c
    • celery (diced)
    • 2 T
    • onion (minced)
    • 3 T
    • flour
    • 1 t
    • salt
    • 1 1⁄2 c
    • milk
    • 6
    • eggs (hard-cooked, halved lengthwise)
    • 2 T
    • melted butter (or margarine)
    • 1 sli
    • bread (cubed)
30 minutes
Ready in
30 minutes


This is an economical, old-fashioned favorite.

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


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.


Special Diets: