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8
3
1
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1/4
1/4
2
1/2
1/2
1/4
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4
1
1/3
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ar
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lrg
c
t
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c
c
c
t
t
t
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oz
c
c
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Eggs, hard boiled
Creole Sauce (1)
Hot Sauce (2)
-- Béchamel Sauce
Butter
Flour, all purp
Milk
Salt
Pepper
Nutmeg
-- Finish
Cheddar Cheese
Saltine Crumbs
Butter, melted
-- Serve with
Hot Sauce (2)
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Do Ahead - (2 hrs)
- Hard boil EGGS, shell and chill thoroughly.
For best method see our recipe
Boiling Eggs.
- Prepare Creole Sauce
Prep - (30 min)
- Grate CHEESE.
- Crumble SALTINES fine until you have 1 cup.
- Stir Hot Sauce into Creole Sauce.
Béchamel Sauce - (15 min) - Make just before
final assembly.
- Preheat Oven to 350°F/177°C.
- In a medium size pan (I use a 2 quart sauté pan), melt butter.
Stir in flour and turn the flame to low. Stir continuously until the
flour has achieved a blonde color. It will start to color after it stops
foaming.
- Stir in cold Milk, just a little at first, then increasing amounts.
Keep stirring until no lumps remain, then stir in Salt,
Pepper and Nutmeg
- Cover to prevent skinning over.
Assembly - (20 min)
- Melt 1/3 cup of Butter for topping. Set aside.
- Warm a 7x11 or 9x9 inch baking dish (2 quart) in the oven, then melt
some Butter in it and brush to coat all over.
- Slice Eggs thin, as needed - best with a
Wire Slicer.
- Assemble in three triple layers. Each layers is 1/3 of the Creole
Sauce, 2-1/2 Sliced Eggs (3 for the top layer), 1/3 of the
Béchamel.
- Scatter Cheese over the top, then top with Saltine Crumbs.
Pour Melted Butter over as evenly as you can. At this time you
can cover it and refrigerate overnight.
Finish - (30 min)
- Slide into the Oven and bake until the Casserole is bubbling, the Cheese
has melted, and the Saltine Crumbs show just a little color, 20 to 35 min,
depending on your oven.
- Serve Hot, with a bottle of Hot Sauce on the table. Crystal,
Tabasco, and Louisiana are appropriate brands.
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