stuffed eggs au gratin

As long as I can remember, this dish has been a part of our family’s holiday breakfast/brunch menu. And, it’s amazing.

It’s the perfect combination of deviled eggs, a rich well seasoned white sauce and melty cheddar cheese. All the things you look for in au gratin potatoes, but this time, it’s all about the eggs. And these eggs? Make the most decadent brunch statement.

Ingredients:

6 hard-boiled eggs

1/4 cup butter, melted

1/2 tsp steak sauce

1/4 tsp dijon mustard

3 scallions, sliced

handful of italian parsley, chopped

3 slices ham, diced

4 Tbsp butter

4 Tbsp flour

2 cups whole milk

1/2 tsp salt

1/4 tsp white pepper

1 cup grated cheddar cheese

Directions:

Preheat oven to 350..

Cut hard-boiled eggs in half. Remove the yolk.

In a bowl mash yolks with melted butter, steak sauce, and mustard. Once combined, add parsley, scallions and ham and combine.

Fill egg halves with mixture and arrange on the bottom of a buttered casserole dish.

In a microwave safe container, heat milk until lukewarm. About 1 1/2 minutes.

In a large sauce pan melt 4 Tbsp of butter. Whisking constantly, add in flour, 1 Tbsp at a time, until flour is fully absorbed. Once flour has been completely incorporated, add salt and pepper, and then begin adding milk, a little bit at a time, whisking until fully incorporated, and sauce begins to thicken. Remove from heat.

Pour white sauce over eggs, and sprinkle cheese over the top.

Bake for 25-30 minutes, until sauce is bubbly, and cheese is fully melted.