This never-fail egg dish is delicious with a side of steamed asparagus. I often serve it as a springtime brunch.
2 T. butter
1/2 t. paprika
salt and pepper to taste
2 T. all-purpose flour
1 c. milk
3/4 c. shredded Cheddar cheese
4 to 6 eggs, hard-boiled, peeled and chopped
1/4 c. dry bread crumbs
1 t. fresh chives, snipped
bread triangles or English muffin halves, toasted
Melt butter in a saucepan; whisk in paprika, salt and pepper. Remove from heat; whisk in flour. Return to low heat; stir in milk, whisking continually until sauce thickens. Remove from heat; stir in cheese until melted. Add eggs; mix well. Pour mixture into a lightly greased 9"x9" baking pan sprayed with butter-flavored non-stick vegetable spray. Top with bread crumbs and chives. Bake at 350 degrees for 15 to 20 minutes, until bubbly. Spoon over toasted bread or English muffins. Serves 4 to 6.
Serving bacon with breakfast? Dip the strips into cold water before frying to keep the ends from curling up!