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Eggs Monique
1 teaspoon + 3 tablespoons of butter
12 mushrooms, sliced
2 tablespoons of minced fresh parsley
1 clove garlic, minced
3 tablespoons of flour
2 teaspoons of minced fresh dill
1 1/2 cups of milk
2 cups 1 inch pieces of asparagus, cooked until tender
6 hard boiled eggs, sliced
1 cup of shredded Monterey Jack cheese
5 slices of bacon, cooked and crumbled
2 tablespoons of soft bread crumbs
In a small saucepan, melt 1 teaspoon of butter, add mushrooms and cook
until tender. Stir in parsley and set aside. In a medium saucepan, melt
remaining butter, stir in garlic, flour and dill. Add milk and cook,
stirring constantly, until mixture starts to boil. Stir in asparagus and
remove from heat. Butter a round, 8 inch baking dish, spoon in half of
the sauce mixture. Top with egg slices, mushrooms and remaining
asparagus sauce. Sprinkle with cheese, bacon and bread crumbs. Bake at
350ºF. for 15 minutes. Serves 4 |
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