Stuffed eggs au gratin

Yield: 4 Servings

Measure Ingredient
8 \N 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 --
\N \N Crumble
½ cup Swiss cheese -- shredded
2 tablespoons Butter or margarine
\N \N Parsley -- for garnish

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.

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