Ingredients
- 6 tablespoons butter
- 1/2 cup flour (I'd use 1/4 cup if you want the sauce to not be thick)
- 1 1/2 cups milk, scalded
- 1/2 teaspoon salt (more or less to taste)
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon cayenne
- 1 1/2 cups grated sharp cheddar cheese
- 1/4 cup Parmesan or Romano cheese (or combo)
- 1/2 cup thinly sliced green onion, plus more for sprinkling
- 12 eggs
How to Make
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Step 1: Preheat oven to 350 degrees.
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Step 2: In a large saute pan over low heat, melt butter.
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Step 3: Add flour and cook for 2 to 3 minutes, taking care not to brown the flour.
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Step 4: Slowly add hot milk, using a wire whisk to stir.
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Step 5: Cook the roux into the milk over low simmer for 3 to 4 minutes, until mixture has thickened.
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Step 6: Add the salt, pepper and cayenne.
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Step 7: Stir in the cheeses and the green onions.
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Step 8: Remove from the heat when the cheese has fully melted.
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Step 9: Using a large baking dish or individual ramekins, pour the hot sauce into the dish(es) - forming the middle of the sauce into a well, for the eggs to sit in.
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Step 10: Break the eggs, one at a time, into a small, ramekin style mini bowl and slide them, one at a time, into the sauce formed well.
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Step 11: Place in the oven and bake for 7 to 8 minutes or until the whites and yolks have begun to set.
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Step 12: Remove from oven and sprinkle each with green onion.
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Step 13: Serve immediately.
We hope you enjoy this recipe!
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