Simpson house savory eggs recipe
Simpson House Savory Eggs recipe
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- 1/4 cup butter (1/2 cube)
- 1/4 cup all-purpose flour
- 1 cup whipping cream
- 1 cup whole milk
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried basil
- 16 ounces grated white cheddar cheese
- 1/4 cup chopped parsley
- 18 hard boiled eggs, sliced thinly
- Bacon bits
A Davies family favorite. Enjoyed holidays by our family for 30 years! A perfect complement to our English breakfast of scones and lemon curd.
Boil, peel, and thinly slice the eggs. Set aside. Make roux with butter and flour. Add spices except for parsley. Add milk slowly; stir continuously. Add cheese, stirring until melted. Add parsley, and then set sauce aside.
Place sliced eggs in one large or individual-sized baking dishes, layering with sauce. Bake at 350 degrees for 20 to 25 minutes. Top with bacon bits. Serve hot.
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