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Recipe Echos of Easter (Holiday)
Home Cooking Recipes
Required Ingredients:
- 6 eggs
- 1 tablespoon minced onion
- 1/2 teaspoon dry mustard
- 1/2 teaspoon Worcestershire sauce
- 3 tablespoons mayonnaise
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- 3 cups chopped broccoli
- 3 cups cubed cooked ham
- 1 teaspoon chopped fresh rosemary
- 1 cup sliced fresh mushrooms
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- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup shredded sharp Cheddar cheese
- 1/2 teaspoon salt
- 1 pinch ground white pepper
- 1 pinch paprika
Preparing/Cooking:
- Preheat oven to 350 degrees F (175 degrees C).
- Butter a shallow 2 quart baking dish.
- Place eggs in a saucepan and cover with cold water.
- Bring water to a boil and immediately remove from heat.
- Cover and let eggs stand in hot water for 10 to 12 minutes.
- Remove from hot water, cool and peel.
- Cut eggs in half lengthwise and remove yolks.
- Mash yolks together with onion, mustard, Worcestershire and mayonnaise.
- Spoon yolk mixture back onto egg white halves.
- Set aside.
- Cook broccoli by steaming or boiling.
- In a large bowl, stir together cooked broccoli, ham, rosemary and mushrooms.
- Spread evenly in prepared baking dish.
- Arrange the filled eggs over the broccoli layer.
- In a medium skillet, melt butter.
- Stir in flour.
- Stir in soup and milk and cook until thickened.
- Remove from heat and stir in cheese, salt, pepper and paprika.
- Pour sauce over eggs in dish.
- Bake in preheated oven 25 to 30 minutes, until hot and bubbly.
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