-
Hard-boil the eggs and slice
in half and place in an oven-proof dish.
-
Melt the butter, stir in the
flour and cook for 2 -3 mins. Remove from the pan.
Remove the pan from the heat and gradually stir in the
milk. Bring to the boil and continue to stir until the
sauce thickens.
-
Stir in 25g of the cheese.
Pour the sauce over the eggs in the oven-proof dish,
sprinkle the remaining cheese over the top and brown under
a hot grill for a few minutes.
-
Garnish with parsley and serve
with asparagus and hot toast.
|
DAILY
DINNERS 
