Eggs Au Gratin

  • Yield: 8 servings


8-- hard-cooked eggs
-- Salt and pepper to taste
8medium fresh mushrooms, chopped
8teaspoons chopped onion
3 to 4teaspoons butter
3 to 4tablespoons flour
1/4cup butter
1 1/2cups milk
1/2cup cream
1cup shredded Cheddar cheese
-- Paprika to taste


  1. Preheat the oven to 350F.
  2. Cut the eggs into halves lengthwise.  Remove the yolks to a bowl and mash.  Add salt and pepper.
  3. Saute the mushrooms and onions in 3 to 4 tablespoons butter in skillet.  Cool. Add the egg yolks and mix well.
  4. FIll the egg whites with the mixture.  Place the eggs in a greased shallow baking dish.  
  5. Blend the flour into 1/4 cup melted butter in a saucepan.  Cook over low heat for 4 minutes, stirring constantly. Stir in the milk and cream gradually.  Cook until smooth and thickened, stirring constantly. Pour the white sauce over the eggs.  Sprinkle with cheese and paprika. Bake for 30 minutes.


Recipe reprinted with permission from The Junior League of Little Rock’s Apron Strings (The Junior League of Little Rock, Inc., 1997).