MJ's Egg Casserole. The New York Times

Serves 8-10


  • 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


  1. Heat the oven to 180 degrees and butter a 23-by-33-cm baking dish.
  2. In a saucepan, melt the butter over medium heat until it foams. Whisk in the flour until smooth. 
  3. Lower the heat and slowly pour in the cream and milk. 
  4. Heat until steaming, whisking often. 
  5. Add the cheese and whisk until melted. 
  6. Add the parsley, marjoram, thyme, garlic powder and cayenne.
  7. In the prepared dish, make layers of egg slices, bacon and sauce, ending with sauce. 
  8. Cover and bake 40 minutes. 
  9. 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