Gratin of Hard Cooked Eggs

Ingredients

2 tbsp (25 mL) butter
3 tbsp (50 mL) flour
1 1/2 cups (375 mL) milk
pinch salt, pepper, nutmeg
1 1/4 cups (300 mL) gruyere, cheddar or swiss cheese, shredded
6 eggs, hard cooked
4 green onions, chopped in "pea size" pieces
1 1/4 cups (300 mL) peas, frozen
1/2 cup (125 mL) bread crumbs, fresh

Directions

In saucepan, melt butter over medium heat; stir in flour and cook, stirring and without browning, for 2 minutes. Gradually whisk in milk; add salt, pepper and nutmeg. Bring to boil; reduce heat and simmer for 2 minutes. Remove from heat; stir in 1 cup (250 mL) of the cheese until melted. Halve eggs lengthwise and arrange, cut side up, in greased 6 cup (1.5 L) gratin or casserole dish; sprinkle with peas and onions. Pour sauce over top; sprinkle with bread crumbs and remaining cheese. (Make ahead: Cover and refrigerate for up to 6 hours). Bake in 230°C (450°F) oven until bubbly and slightly browned, 25 to 30 minutes.

Makes 6 servings

Preparation: 10 minutes

Cooking: 34 minutes

Nutrients per serving:

Calories: 290
Protein: 18 g
Carbohydrate: 13 g
Fat: 18 g