You are here: Seasoned Cooking » All Issues » April 2010 Issue » This Article » Page 1
 
April 2010 Issue
Scalloped Bacon And Eggs
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

Nature's Emporium

Bookends, amethyst, clear quartz, obelisk, spheres and other natural stone products for your home/office decor.

The Recipe Links Page

A large categorized collection of food links, some kitchen humor and a collection of zipped recipes.

Kids in the kitchen free cooking website

The KIDS IN THE KITCHEN WEBSITE offers free recipes and tips for cooking with your children.

internet delights

sale in my shop in the 5th district of paris and on the web of french gastronomic and original products of the soil. I also sell french wines grav...

foodgeeks.com

Recipes, tips, seasonal information and more!
Spring is a great time for entertaining brunches and this time of the year also brings an abundance of hard-boiled eggs. Bring the two together with a great brunch dish that includes leftover Easter eggs and you've got a recipe for success! This baked dish is not at all light, so I highly recommend rounding out your menu with lighter items like a green salad and fresh fruit. I favor thick-cut bacon in recipes like this so that the pieces don't get lost in the dish.

If you still have more hard-boiled eggs, feel free to use one sliced as a garnish for this baked dish. It smells amazing and a few sliced eggs over the top helps your guests know what to expect once you start dishing it out, too. Enjoy!

 

Scalloped Bacon And Eggs

  • 1/4 cup chopped onion
  • 2 T. butter
  • 2 T. flour
  • 1 1/2 cups milk
  • 1 cup shredded cheddar cheese
  • 6 hard-boiled eggs - sliced in 1/4 inch pieces
  • 1 1/2 cups crushed potato chips
  • 12 slices bacon - cooked and crumbled
In a frying pan over medium-high heat, sauté the onion in butter until transparent. Add the flour, milk and cheese and stir until the cheese is melted and the mixture is slightly thickened. Remove from the heat.

Preheat the oven to 350 degrees.

In a lightly-greased 7x11 baking dish, layer half of the egg slices. Pour half of the warm cheese mixture over the eggs. Sprinkle the mixture with half of the potato chips and 1/2 the bacon. Repeat the layers to use all of the ingredients.

Bake for 30 minutes. Allow the dish to cool for at least 10 minutes before serving.

  • Yields: 6 servings
  • Preparation Time: 45 minutes
 



Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.