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Ham & Broccoli Egg Bake

Chef.at.Home's picture
Ingredients
  Broccoli/Two 10-ounce packages frozen broccoli spears 1 Pound
  Hard-cooked eggs 6
  Finely chopped fully cooked ham 1⁄2 Cup (8 tbs)
  Butter 2 Tablespoon, softened
  Finely chopped onion 1 Tablespoon
  Worcestershire sauce 1⁄2 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Milk 2 1⁄2 Cup (40 tbs)
  Shredded sharp american cheese 4 Ounce (1 Cup)
  Soft bread crumbs 1 1⁄2 Cup (24 tbs)
  Butter 1⁄4 Cup (4 tbs), melted
Directions

Cut fresh broccoli stalks into spears and cook as directed above.
Drain.
Halve the hard-cooked eggs.
Remove egg yolks; set egg whites aside.
Mash egg yolks; stir in chopped ham, the 2 tablespoons softened butter, onion, Worcestershire sauce, and dry mustard.
Fill egg whites with yolk mixture.
Arrange cooked broccoli in a 12x7 1/2 x 2-inch baking dish; top with the filled eggs.
In saucepan melt 1/4 cup butter.
Blend in flour and salt.
Stir in milk; cook quickly, stirring constantly, till mixture is thickened and bubbly.
Add shredded American cheese; stir till melted.
Pour sauce mixture over broccoli and eggs.
Toss bread crumbs with 1/4 cup melted butter; sprinkle over casserole.
Bake at 350° till heated through, about 25 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked

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