This one is SO GOOD!
French Egg Casserole
12 hard cooked eggs
12 slices bacon, cooked crisp
2 c medium white sauce
3 c shredded sharp cheddar cheese
3 pinches ea of thyme, marjoram, basil
3 T chopped fresh parsley (2T dried)
8T buttered bread crumbs
Peel the eggs and cut into thin slices. Drain and crumble the bacon. Make the white sauce and add the cheese, thyme, marjoram, basil and parsley. Pour a bit of sauce into an 8x8 pan, add a layer of egg slices, then a few bacon crumbles, then more sauce. Continue layering until ingredients are used up, ending with the sauce. Sprinkle top with buttered bread crumbs. Bake at 350 degrees for 20 min. or until bubbly around edges and crumbs are browned.
Note: to make buttered bread crumbs,heat 2 T butter until melted. Toss bread crumbs in the melted butter until evenly coated. (I've also used store boght bread crumbs or plain croutons)
White Sauce:
5T butter
2c milk
5T flour
1/2 t salt
melt butter in a small saucepan. add flour and stir until misture is smooth. slowly beat in the milk to make a lumpless, creamy mixture. add salt. heat slowly over low heat, stirring until sauce is thickened and smooth.
Serves 6