Rosemary Eggs

A tasty dish, Rosemary Eggs may be served as an unusual appetizer, or as a light snack supper with crusty French bread and butter.

6 eggs, boiled for

3 minutes, rinsed immediately under cold water and shelled

16 fl. oz. bechamel sauce

6 oz. Gruyere cheese, grated

1 teaspoon chopped fresh rosemary or

½ teaspoon dried rosemary

Preheat the grill to hot. Place the eggs in individual ramekin dishes and set aside.

In a medium-sized saucepan, bring the bechamel sauce to the boil over moderate heat, stirring constantly. Reduce the heat to low. Stir in the Gruyere cheese and rosemary and cook, stirring frequently, for 3 to 5 minutes or until the sauce is very hot and the cheese has melted. Remove the pan from the heat. Pour a little of the sauce over each egg.

Place the ramekin dishes under the grill and grill for 2 minutes or until the tops are golden brown. Remove the dishes from under the grill and serve immediately.

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