Zutaten für Oeufs Enterallies
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Zubereitung von Oeufs Enterallies
- Preheat oven to 350°F (175°C).
- Hard-boil 12 large eggs. Once cool, peel and thinly slice.
- In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 1 cup heavy cream and 1/2 cup milk. Bring to a simmer, stirring constantly until thickened.
- Reduce heat to low. Stir in 2 cups shredded cheddar cheese until melted and smooth. Season with 2 cloves minced garlic, 1 teaspoon dried thyme, 1/2 teaspoon dried marjoram, 1/4 teaspoon dried basil, and salt and pepper to taste.
- Stir in 1/4 cup chopped fresh parsley.
- Pour 1 cup of the cheese sauce into a greased 13 x 9 inch baking dish.
- Layer half of the sliced eggs, then half of 4 cups cooked and crumbled bacon, followed by half of the remaining cheese sauce. Repeat layers.
- Pour remaining cheese sauce over the top.
- Top with 1 cup buttered bread crumbs (made from 1/2 cup bread crumbs and 2 tablespoons melted butter).
- Bake for 20-25 minutes, or until bubbly and golden brown.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
3g
Fat
110g
Carbs
2g
