Name: Egg à la crème
Yield: 8 servings
Cuisine: Bake
Ingredients: 12.00 eggs hard-boiled; salt and freshly ground black pepper; 125.00 ml cheddar cheese grated; 410.00 g tomato and onion mix; 500.00 ml milk full cream; 1.00 stock cube chicken; 30.00 ml cornflour; 3.00 ml salt; 60.00 ml fresh parsley chopped; 45.00 ml sherry optional; 125.00 ml cream; 125.00 ml cheddar cheese grated; cayenne pepper

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Ingredients (13)

12.00	eggs — hard-boiled
	salt and freshly ground black pepper
125.00 ml	cheddar cheese — grated
410.00 g	tomato and onion mix

SAUCE

500.00 ml	milk — full cream
1.00	stock cube — chicken
30.00 ml	cornflour
3.00 ml	salt
60.00 ml	fresh parsley — chopped
45.00 ml	sherry — optional
125.00 ml	cream
125.00 ml	cheddar cheese — grated
	cayenne pepper

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Method:

1. Preheat oven to 180 ºC.
2. Slice the eggs lengthwise and arrange in a well-buttered casserole dish.
3. Flavour with salt and pepper and sprinkle cheese over.
4. Spread tomato and onion mixture over cheese.
SAUCE
1. Heat milk, add chicken stock cube and thicken with cornflour mixed to a paste with a little water.
2. Add salt and parsley and flavour with sherry.
3. Add the cream and pour over eggs.
4. Sprinkle with cheese and cayenne pepper.
5. Bake for 30 minutes or until golden brown.
6. Serve with melba toast for breakfast or as a light meal.