“That’s a book that always makes me hungry,” said Phil. “There’s so much good eating in it. The characters seem always to be reveling on ham and eggs."-Anne of The Island
A savory ham and egg recipe, perfect for your breakfast or brunch. Or, if your like Philippa Gordon from Anne of The Island, perfect for tucking into while reading a good story.
20- 30 minutes
20- 25 minutes
40-60 minutes
Serves 6
Beyond Green Gables
8 hard cooked eggs
½ tsp. Worcester sauce
¼ tsp. prepared mustard
1 tbsp. grated onion
1 tsp. minced parsley
¼ cup melted butter
¼ cup enriched flour
1/3 cup chopped boiled ham
1 cup grated cheese
1 bouillon cube
Stuff the halved hard-cooked eggs length-wise; mash yolks, add butter, Worcestershire sauce, mustard,parsley, onion, and ham.
Béchamel Sauce: Blend 3 tbsp melted butter or margarine with ¼ cup enriched flour; gradually add 1 cup hot meat stock of 1 bouillon cube dissolved in 1 cup boiling water. Season with salt, pepper, paprika; add ¾ cup light cream. Cook over low heat, stirring constantly, till thick and smooth.
Presentation is everything! Arrange in greased chafing dish or baking dish. Pour Béchamel Sauce over eggs. Generously sprinkle the grated cheese; cover and heat for 25minutes or can in slow over (325 F) 20 minutes.
We have more great recipes just like this, in our book Beyond Green Gables by Kevin Sullivan.
