Ingredients Jump to Instructions ↓

  1. 8 Hard-boiled eggs

  2. 1/4 cup 49g / 1.7oz Margarine

  3. 1/4 cup 15g / 1/2oz All-purpose flour

  4. 2 cups 474ml Half-and-half

  5. 1 teaspoon 5ml House Seasoning - (see recipe)

  6. 1/4 teaspoon 1 1/3ml Dry mustard

  7. 1 cup 237ml Freshly-grated Gruyere

  8. 1/2 cup 118ml Freshly-grated Parmesan

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. Gently remove the shell from the hard-boiled eggs and cut in halves. Place cut-side down in a baking dish greased with margarine.

  3. In a saucepan, melt the margarine, add the flour, and cook, stirring for 2 to 3 minutes. Add the half-and-half gradually, and stir until mixture thickens and season with House Seasoning. Add the dry mustard and the Gruyere and stir until melted.

  4. Pour the sauce over the eggs and sprinkle top with Parmesan. Bake for approximately 20 to 30 minutes until bubbling and top is golden brown.

  5. This recipe yields 4 servings.


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