Scalloped Eggs
A dish that leans on “hard-boiled” eggs and white sauce i.
contains glutencontains eggs
Ingredients
US
Metric
- 3 “hard-boiled” eggs
- 1 pint White Sauce I
- ¾ cup chopped cold meat
- ¾ cup buttered cracker crumbs
Steps
- Chop eggs finely. Sprinkle bottom of a buttered baking dish with crumbs, cover with one-half the eggs, eggs with sauce, and sauce with meat; repeat. Cover with remaining crumbs. Place in oven on centre grate, and bake until crumbs are brown. Ham is the best meat to use for this dish. Chicken, veal, or fish may be used.
Nutrition (estimated, per serving)
| Calories | 234 |
|---|---|
| Protein | 35.9 g |
| Fat | 7.5 g |
| Carbs | 2.3 g |
| Fiber | 0.0 g |
| Sodium | 510 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States