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HEART-FRIENDLY EGG CASSEROLE

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Serves: 4

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This makes Sunday breakfast divine... Try it with slices of plump-red tomatoes and your favorite garlic toast. It is heart-friendly because the yolks of the eggs are NOT included, for all you cholesterol-watchers out there like my Pop. But if your health allows it and your mood is to dig into an "over-the-top" egg casserole then by all means leave the yolks in tact. And crown your creation with crisp bacon bits. Heart-friendly or not, egg casseroles are my absolute favorite.

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Ingredients

  • 6 medium hard boiled eggs
  • Parmesan cheese
  • breadcrumbs (mixed with parmesan for sprinkling)
  • 1 cup grated Gruyere cheese (or edam)
  • 3 cloves (hopped garlic
  • 2 cups reduced fat milk
  • 2 tablespoons margarine (polyunsaturated)
  • 2 tablespoons flour
  • ½ chicken broth cube
  • 1 teaspoon mustard
  • 1 handful chopped cilantro
  • 1 pinch of salt
  • 1 pinch of pepper

Method

  1. Cover the bottom of a slightly greased square shallow baking dish with the eggs. Set aside.
  2. Melt the butter with the chopped garlic over medium flame. Let it sizzle for a few seconds to soften the garlic (but don't brown please), and then add the flour. Stir until the flour is completely dissolved then pour in milk.
  3. When the milk begins steaming off, add the chicken cube and mustard. Add a pinch of salt and a dash of pepper and continue stirring till the sauce thickens.
  4. Once thick, take the sauce off the heat and mix in the grated cheese and chopped coriander leaves.
  5. Pour over the eggs, and top with parmesan cheese and bread crumbs.
  6. Bake for 15-20 minutes in a moderate oven until the sides are bubbly and the top is slightly brown. It is so gooood...

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