Eggs In Cheese Sauce – Retr0 Recipe
When my grandmother passed away, I received a few of her books, and one of them was a Better Homes and Gardens Cook Book. Recently, I started to go through and mark pages of things I have in the house so I can try making them.
I color coded them too for quick searching. Yellow indicates I have everything for them. Blue indicates I need to get one, at most two ingredients for it that are very common. Red means I’ll need to plan to make this recipe, and Green tabs have great tips.
Not knowing how this recipe will turn out though, I didn’t know what to make with it.
Eggs are a breakfast food, so I made some fried potatoes to go along with it, and some fruit.
Now I should preface this by saying when it comes to the cheese sauce seasonings, did that with my heart. I still used all the seasoning’s listed in the ingredients list, but not those amounts.
And I tasted along the way to make sure the sauce was how I wanted it to be. The following is the recipe as it written in the book.
Ingredients:
- 3 tbsp Butter
- 3 tbsp flour
- 3/4 tsp Salt
- Speck Pepper
- 1 tsp prepared Mustard
- 1 1/2 cup Milk
- 1 cup grated Cheddar cheese
- 6 eggs
Direcrtions:
Melt Butter in a double broiler; stir in flour, pepper, salt, mustard then milk. Cook, stirring until smooth and thickened.
Add Cheese; Stir until melted. Start heating oven to 350 degrees.
Cover bottom of greased 10” x 6″ x 2″ baking dish with half of sauce. Carefully break eggs one by one into cup; then slide into the sauce, side by side and then cover with the rest of the sauce.
Bake uncovered until eggs are well done as family likes them. About 20-25 minutes. Serve from dish, or on toast. Makes 6 servings of 1 egg a piece.
