Stuffed Eggs with Cheese Sauce

  • Yield 2 servings

Egg on toast with a topping of creamy cheese sauce.


2 slices bread, toasted and cut in half diagonally
4 stuffed egg halves, any recipe
4 green pepper slices, in rings
1 tablespoon butter
1 tablespoon all-purpose flour
1/3 cup milk
1/2 pound sharp Cheddar cheese, shredded
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped fresh parsley


  1. Preheat the oven to 350F.
  2. Place the toast points on a baking sheet.
  3. Place an egg half and a green pepper ring on each slice of toast. Bake just until warm, while making the sauce.
  4. Melt the butter in a medium saucepan. Add the flour, and stir over medium heat until well mixed. Add the milk, and stir until mixture is thick and free of lumps.
  5. Add the cheese, and stir over low heat until melted. Season with the salt and pepper.
  6. Place the warmed toast, egg and green pepper on two plates.
  7. Quickly pour 1/4 of the sauce mixture over each egg. Garnish with the chopped parsley.

–Audrey Misner, Price, Utah



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