Ingredients: |
Ingredients: 1/2 c butter
1 c green onions, minced, including tops
1/4 c flour
2 1/2 c milk
1 c sharp cheddar cheese, grated
1/4 c sherry
3/4 tsp season salt
1/4 tsp curry powder
1/4 tsp white pepper
1/4 tsp cayenne pepper
1/2 tsp dry mustard
18 eggs
1 c water
2 tbsp oil
salt and pepper
1/2 c green onions, chopped, including tops
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Directions: |
Directions:In a saucepan, melt 1/4 c butter. Add minced onions and saute until soft. Remove from heat and blend in flour. Stirring slowly cooking over moderate heat for 2 minutes. Remove from heat; gradually add milk. Return to heat and cook until thickened. Add cheese and stir. Remove from heat, gradually add mil. Return to heat and cook until thickened. Add sherry and seasonings. Cool.
Beat eggs with water. Scramble eggs in remaining butter and oil until barely set. Salt and pepper to taste.
Butter two 2 quart casseroles. Pour small amount of sauce into bottoms of casseroles. Spoon scrambled eggs into casseroles and cover with remainder of sauce. If the casseroles are being made in advance, cover tightly and refrigerate until ready to bake. (It is important that eggs be completely covered with sauce.)
When ready to serve, bring casseroles to room temperature and bake, covered, in a preheated 275 degree oven for 1 hour. keep eggs warm over hot water until ready to serve. Sprinkle with chopped green onions. |
This recipe for Brunch Eggs is from