BRUNCH EGGS

Serves 6–8

THE SAUCE

½ pound sliced bacon

In a large sauté pan cook bacon until crisp; drain and crumble.

2 medium onions, finely chopped

Sauté onions in the same pan as the bacon. Mix crumbled bacon back in pan with onions. Set aside.

4 tablespoons unsalted butter

Melt butter in large saucepan over medium heat.

¼ cup all-purpose flour

Add flour, stirring until mixture is smooth and bubbling. Do not brown.

1 cup milk
1 cup whipping cream

Remove from heat; stir in milk and cream gradually. Return to heat and bring to a boil over medium-high heat, whisking constantly. Boil for 1 minute. Remove from heat.

½–1 teaspoon unrefined sea salt
½ teaspoon black pepper, finely ground
1 teaspoon fresh thyme, chopped, or ¼ teaspoon dried thyme
1 teaspoon fresh basil, chopped, or ¼ teaspoon dried basil
1 teaspoon fresh marjoram, chopped, or ¼ teaspoon dried marjoram
8–12 ounces Swiss, Gruyere or Cheddar cheese, grated

Immediately add salt, pepper, thyme, marjoram, basil and cheese. Stir until cheese is melted.

6 large hard-boiled eggs, peeled and thinly sliced
1 pound fresh spinach, coarsely chopped
(You can substitute 10-ounce package frozen chopped spinach.)

Layer in a buttered baking dish as follows: ½ the sauce, ½ the eggs, ½ the spinach and ½ the bacon and onion mixture. Repeat the layers.

1 cup breadcrumbs
1 tablespoon unsalted butter, melted
¼ cup fresh parsley, chopped

Mix breadcrumbs, butter and fresh parsley. Sprinkle top of casserole with breadcrumb mixture.

Bake at 350° F. for about 40 minutes.


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