How to make an Egg Casserole

MJ's Egg Casserole. The New York Times

MJ's Egg Casserole. The New York Times

Published Aug 10, 2018

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Serves 8-10

Ingredients

- 4 tablespoons butter, plus extra for buttering pan

- 1/4 cup unbleached all-purpose flour

- 1 cup cream

- 1 cup milk

- 2 cups shredded sharp Cheddar, lightly packed

- 1/4 cup chopped fresh flat-leaf parsley

- 1/4 teaspoon dried marjoram

- 1/4 teaspoon dried thyme

- 1/8 teaspoon garlic powder

- Pinch cayenne

- 18 hard-boiled eggs, peeled and thinly sliced

- 450g bacon, cooked, drained of fat and crumbled

- Toast, for serving

Method

- Heat the oven to 180 degrees and butter a 23-by-33-cm baking dish.

- In a saucepan, melt the butter over medium heat until it foams. Whisk in the flour until smooth. 

- Lower the heat and slowly pour in the cream and milk. 

- Heat until steaming, whisking often. 

- Add the cheese and whisk until melted. 

- Add the parsley, marjoram, thyme, garlic powder and cayenne.

- In the prepared dish, make layers of egg slices, bacon and sauce, ending with sauce. 

- Cover and bake 40 minutes. 

- Let rest 5 to 10 minutes before serving with hot toast.

The New York Times. Adapted from “The Fresh Egg Cookbook” by Jennifer Trainer Thompson 

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