Baked eggs on rice au gratin

Yield: 6 Servings

Measure Ingredient
4 tablespoons Butter or margarine
4 tablespoons Flour
2 cups Milk
3 tablespoons Sherry wine
1 tablespoon Minced parsley
\N \N Salt & pepper to taste
6 \N Hard cooked eggs (up to)
2½ cup Cooked rice
3 tablespoons Grated Parmesan cheese

Melt butter and stir in flour; add milk and cook, stirring constantly, until mixture is thickened and smooth. Continue cooking and stirring for another minute or two. Add sherry and parsley; season to taste. Place rice in the bottom of a greased shallow baking dish. Half eggs; arrange on top of rice. Pour the cream sauce over all; sprinkle with grated cheese. Bake in a moderate oven -- 350 degrees -- about 20 minutes. Serves 6.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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