We discover our parents when we become parents ourselves.

about this program
book club
contact us


Baked Eggs In Casserole


5 oz thinly sliced favorite ham (I like baked ham slices for this recipe.)
6 hard-cooked eggs, sliced (salted to taste)
1 1/2 C Be'chamel Sauce (see below for recipe)
2 T bread crumbs
1/2 C Swiss cheese, grated
Dash of paprika


Cut ham into thin strips and arrange a layer of ham, then eggs, in 4 individual ramekins or in a 1 1/2 qt casserole. Salt the eggs to taste and top with Be'chamel Sauce. Sprinkle lightly with bread crumbs, Swiss cheese, and paprika. Bake at 375 degrees F for 8-10 minutes for individual ramekins and 12-15 minutes for the 1 1/2 qt casserole, or until cheese is bubbly and golden brown. Serves 4.


Be'chamel Sauce

4 T butter
1 small onion, grated
4 T all-purpose flour
2 C hot milk or 1 C hot milk and 1 C hot chicken broth
1/4 t salt

Heat butter and onion together, but do not brown. Stir in flour and remove from heat. Add hot milk or milk and chicken stock mixture and continue to stir rapidly until sauce is smooth.Return to heat, stirring continuously until sauce comes to a boil. Gently simmer and stir 3 to 5 minutes longer. Strain through a fine sieve.

My mother-in-law, Spooky, gave me "The Williamsburg Cookbook" in 1973! I serve this wonderful dish from it year 'round to luncheon guests or for a light dinner. It's very nice with a fruit salad side and flat bread crackers or rolls. You can prepare the various parts a day ahead and assemble next day, or make it up in the morning, cover with tinfoil and pull it out of the fridge for supper. Let it sit out of the fridge for about 10 minutes before you put it into the oven.

Forward to a Friend      Print this Page

Recipe Archives


Jim Taggart's Ham Loaf

Champagne Salad!

Lemon Surprise!


Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. ~Voltaire

Debbie's "Peace of Mind" Salad

Stuffed Tomatoes!


Pecan Rolls

Holly Cookies

Recipe Archives >>