| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Mike03 | 8 | servings | |
INGREDIENTS
| 6 | tb | Butter |
| 1/2 | c | Flour |
| 1 1/2 | c | Milk; scalded |
| 1/2 | ts | Salt |
| 1/2 | ts | Freshly-ground white pepper |
| 1/4 | ts | Cayenne |
| 1 | c | Grated sharp cheddar cheese |
| 1/2 | c | Thinly-sliced green onion |
| 12 | Eggs |
INSTRUCTIONS
Preheat oven to 350 degrees. In a large saute pan over low heat, melt butter. Add flour and cook for 2 to 3 minutes, taking care not to brown the flour. Slowly add hot milk, using a wire whisk to stir. Cook the roux into the milk over low simmer for 3 to 4 minutes, until mixture has thickened. Add the salt, pepper and cayenne. Stir in the cheese and the green onions. Remove from the heat when the cheese has fully melted. Using a large baking dish or individual ramekins, pour the hot sauce into the dish(es). Break the eggs, one at a time, into a small, shallow fruit dish and slide them, one at a time, into the sauce. Place in the oven and bake for 7 to 8 minutes or until the whites and yolks have begun to set. Serve immediately. This recipe yields 8 to 12 servings. Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C45) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-07-1999 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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