Riced Eggs

Oxmoor House
8 servings


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3 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 cups milk
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
Dash of red pepper
8 hard-cooked eggs
1 cup soft breadcrumbs
2 tablespoons butter or margarine, melted


Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and Worcestershire sauce; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add salt and pepper; stir well.

Process eggs through a food mill. Stir eggs into sauce. Spoon egg mixture into a lightly greased 1-quart casserole.

Combine breadcrumbs and butter, tossing well. Sprinkle over egg mixture. Bake at 350° for 30 minutes or until bubbly. Serve hot.

Created date

February 2010