Post by chief_cook2 on May 10, 2003 7:57:26 GMT -6
4 hard-boiled eggs
8-10 slc thick-sliced bacon, cooked crisp
3 T butter croutons (or toasted bread cut into croutons)
3 T flour
1 3/4 c milk
1 oz grated Swiss cheese
1 T Grey Poupon Dijon mustard
1 1/3 c hashbrowns
Sauce:
In a small saucepan, melt butter over low heat. Stir in flour.
Stirring occasionally, pour in milk and cook until thickened.
Add cheese and mustard. Stir until well blended.
Casserole:
Spray 4 small casseroles with cooking spray. Place 1/3 cup
hashbrowns in each casserole. Crumble bacon into each dish; peel
eggs and slice on top of bacon. Add sauce to cover top of eggs.
Sprinkle with croutons. Bake at 350 degrees for approximately 20
to 25 minutes until bubbly. Let sit for 5 minutes before
serving.