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Riced Eggs

Yield 8 servings

Ingredients

  • 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

How to Make It

  1. 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.

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

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

Oxmoor House Homestyle Recipes