Eggs Bechamel a la Gables: Breakfast-Brunch
Prep time:1/2 hour
3 cups hard boiled eggs
1 small loaf of hard crusted bread
3 cups milk
3 tablespoons butter or margarine
3 tablespoons all purpose flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground nutmeg
3/4 cup grated parmesan cheese
1/4 teaspoon paprika
In a large mixing bowl break up enough crusted bread to cover a 9x13" glass baking dish. Thoroughly soak bread with 1 cup of milk. Spread bread to cover bottom of dish. Add more milk if needed.
Slice hard boiled eggs and lay them on top of the bread crumbs to completely cover the dish.
In a medium sauce pan, melt butter and add flour and spices. Combine with a whisk. Add 2 cups of milk and continue stirring until mixture thickens. Add about 1/2 cup of cheese and stir well. You can be creative and add a cup of small shrimp, artichoke pieces, mushrooms, ham chunks or crumbled bacon.
Pour bechamel sauce over eggs. Sprinkle with paprika and a little more parmesan cheese.
Bake in preheated over at 350 degrees for 30-40 minutes until casserole browns slightly. This recipe can be made a head and refrigerated over night to be baked in the morning.