What to do with all those hard-cooked Easter eggs?
This recipe is a fine solution!
Perfect when served with Jones mild pork sausage links and buttered toast wedges.
It is one my mom found in a B & B cookbook many years ago, from Antietam Overlook Farm in Maryland.
You can make it ahead the night before and bake at 350º for 45 minutes.
I modified the recipe for 2.5 people by roughly dividing it in thirds. I also use celery instead of green pepper. Shiitake mushrooms really boost the mushroom flavor, too! Powdered chicken stock? Don't know of a good one that is free of MSG. I used Penzey's chicken soup base paste instead.
I wonder if Andrew will notice his Spider-Man egg is missing? He has thus far not shown much enthusiasm for hard boiled eggs, other than taking a really long time to peel them.
Fresh picked from the garden!
If you are not a fan of curry spice, the celery adds a nice curry-esque flavor.
3 eggs, quartered (added a fourth after this photo).
Didn't have any "good bread" on hand to make fresh breadcrumbs. Thought about using Panko but opted instead to just toast a hot dog bun and crumble off the outside of it! Nothing like a buttered hot dog bun.
5 tablespoons unsalted butter
2 cups halved fresh mushrooms
1 tablespoon finely chopped onions
2 tablespoons finely chopped green pepper
3 tablespoons all-purpose flour
1 1/2 cups milk, heated
1 tablespoon finely minced fresh parsley
1 teaspoon low-sodium chicken stock powder
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 large hard-cooked eggs, peeled
1/2 cup buttered dark breadcrumbs
2 tablespoons finely minced fresh parsley for garnish
Preheat the oven to 350 degrees. Over medium heat, melt 2 tablespoons of the butter in a medium saucepan. Add the mushrooms, onion, and green pepper, and sauté until the mushrooms begin to brown, about 5 minuets.
In another medium saucepan, melt the remaining 3 tablespoons butter. Add the flour and cook over medium heat, stirring, until the mixture bubbles up. Add the heated milk all at once, whisking smooth, and cook until mixture bubbles in the center. Add the parsley, chicken stock powder, curry powder, salt, and pepper, and cook over low heat for 2 minutes. Remove from the heat and set aside.
Butter a shallow gratin dish (7 x 10 x 3 inches) or a flat 10 inch round casserole. Quarter the eggs and arrange in the dish, yolk side up. Stir the mushroom mixture into the white sauce and pour over the eggs. Sprinkle the crumbs over the top and bake for 40 minutes or until is golden brown and bubbly. Sprinkle with parsley and serve. Make 6 servings.
