Sunny Scalloped Eggs
Indulge in the comforting layers of "Sunny Scalloped Eggs," a creamy, cheesy delight that's perfect for breakfast, brunch, or a cozy dinner. This recipe features hard-boiled eggs nestled in a luxurious béchamel sauce, infused with the warmth of ground nutmeg and a touch of peppery seasoning. Each layer is enhanced with sharp cheddar cheese, culminating in a golden crumb topping made from Parmesan cheese and breadcrumbs, ensuring every bite is rich and satisfying. Quick to prepare with just 15 minutes of prep time and baked to bubbly perfection in under 30 minutes, this dish is ideal for feeding four. Garnish with fresh parsley for a pop of color and freshness, and serve it warm for a show-stopping addition to your table. Whether you're hosting a weekend brunch or seeking a new spin on classic comfort food, "Sunny Scalloped Eggs" offers an irresistible combination of flavor and texture.
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Recipe Information
Ingredients
- 6 pieces Hard-boiled eggs
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.25 teaspoons Ground nutmeg
- 1 cup Sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Breadcrumbs
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a medium-sized baking dish lightly with butter or cooking spray.
Peel the hard-boiled eggs and slice them evenly into rounds. Set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour until it forms a smooth paste. Cook for about 1 minute to eliminate the raw flour taste.
Gradually pour in the milk, whisking constantly to prevent lumps. Continue stirring until the mixture thickens into a creamy béchamel sauce, about 3-4 minutes.
Stir in the salt, ground black pepper, and ground nutmeg. Allow the sauce to simmer for another minute, then remove it from the heat.
Spread a thin layer of the béchamel sauce on the bottom of the prepared baking dish. Arrange a single layer of egg slices over the sauce.
Sprinkle a portion of the shredded cheddar cheese over the eggs, then pour a bit more of the sauce on top. Repeat this layering process until all the eggs and sauce are used, finishing with a generous layer of sauce.
In a small bowl, combine the Parmesan cheese and breadcrumbs. Evenly sprinkle this mixture over the top layer of the béchamel sauce.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the dish is bubbly and the topping is golden brown.
Remove the dish from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 1370 mg | 457% | |
| Sodium | 3790 mg | 165% | |
| Total Carbohydrate | 86.0 g | 31% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 28.3 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 12.9 mcg | 64% | |
| Calcium | 798 mg | 61% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1207 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
