Monday, December 17, 2012

New York Style Eggs

From the "Civic League Cook Book", 1913. This is a baked egg casserole dish.

Boil six eggs half an hour. Drop them into cold 
water; shell and quarter them and lay them in a buttered baking dish. 
Make a white sauce of one pint of hot milk with butter, and flour enough
 to thicken. Season and stir until smooth.

Chop two large boiled onions, add to the sauce and pour over the eggs, sprinkle the top with cracker crumbs, dots of butter and two tablespoons of grated cheese.

Bake until a nice brown and serve immediately.