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1 Onion, thinly sliced
1 Green Pepper, seeded and chopped
1 Celery Stalk, chopped
1 Clove Garlic, minced
2 Tablespoons Bacon fat
6 ounces Mushrooms, sliced
2 Tablespoons Butter
2 Tablespoons Flour
1/2 cup Milk
1 cup Red ripe Tomatoes, chopped
2 Tablespoons fresh Parsley, chopped
8 hard-boiled Eggs, cooled and shelled
3/4 cup Bread Crumbs
1/4 cup Parmesan Cheese, grated
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Saute onion, pepper, celery and garlic in bacon fat for 5 minutes. Add mushrooms and saute 5 more minutes. Remove from heat and set aside. Melt butter in a saucepan, add flour, and stir to make a roux. Add milk and bring to a boil, stirring constantly. Add tomatoes, parsley, and sautéed vegetables to sauce. Slice eggs in half lengthwise. Spread a few tablespoons of the sauce over the bottom of a buttered casserole, top with some of the hard-boiled eggs and sprinkle with bread crumbs. Continue to make alternate layers of sauce and egg slices. End with a layer of sauce. Sprinkle thickly with bread crumbs and grated Parmesan cheese. Bake 20 minutes at 375 degrees.
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