Stuffed eggs au gratin
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Hard-boiled eggs | |
| 2 | tablespoons | All-purpose flour |
| ¼ | cup | Sour cream |
| ½ | cup | Chicken stock -- or |
| 1 | tablespoon | Lemon juice |
| ½ | cup | White wine |
| 1 | tablespoon | Dijon-style mustard |
| ½ | cup | Half-n-half or milk |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Dijon-style mustard |
| ⅛ | teaspoon | White pepper |
| 1 | teaspoon | Dried basil leaves |
| 4 | slices | Bacon; cook crisp -- |
| Crumble | ||
| ½ | cup | Swiss cheese -- shredded |
| 2 | tablespoons | Butter or margarine |
| Parsley -- for garnish | ||
Directions
VARIATIONS-You may use tiny shrimp, diced ham, capers or minced anchovies in place of the bacon, adding these ingredients in amounts to suit your taste. Halve eggs and put yolks into small bowl. Arrange whites in shallow baking dish. Mash yolks with sour cream, lemon juice, mustard, salt and white pepper. Beat until very smooth and blended. Fill egg whites with yolk mixture. Heat butter in saucepan; stir in flour. Cook 30 seconds over high heat and slowly stir in stock and milk . Cook, stirring until thickened and smooth. Stir in the 1ts mustard, basil and half the Swiss cheese. Pour sauce over stuffed eggs. Top with remaining cheese. (Dish may be prepared ahead to this point and baked just before serving). Bake at 375~ until cheese is melted and sauce bubbles, about 15 minutes. If refrigerated, add 5 minutes to baking time. Sprinkle with bacon and serve immediately.
Recipe By :
File