Ingredients Jump to Instructions ↓

  1. 6 tablespoons 90ml Butter

  2. 1/2 cup 31g / 1.1oz Flour

  3. 1 1/2 cups 355ml Milk - scalded

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1/2 teaspoon 2 1/2ml Freshly-ground white pepper

  6. 1/4 teaspoon 1 1/3ml Cayenne

  7. 1 cup 146g / 5.1oz Grated sharp cheddar cheese

  8. 1/2 cup 31g / 1.1oz Thinly-sliced green onion

  9. 12 Eggs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350 degrees. In a large saute pan over low heat, melt butter. Add flour and cook for 2 to 3 minutes, taking care not to brown the flour. Slowly add hot milk, using a wire whisk to stir. Cook the roux into the milk over low simmer for 3 to 4 minutes, until mixture has thickened. Add the salt, pepper and cayenne. Stir in the cheese and the green onions. Remove from the heat when the cheese has fully melted. Using a large baking dish or individual ramekins, pour the hot sauce into the dish(es). Break the eggs, one at a time, into a small, shallow fruit dish and slide them, one at a time, into the sauce. Place in the oven and bake for 7 to 8 minutes or until the whites and yolks have begun to set. Serve immediately. This recipe yields 8 to 12 servings.


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