Cheese Egg Float
|Milk||1 1⁄2 Cup (24 tbs)|
|Onion juice||1 Tablespoon|
|Celery salt||1⁄2 Teaspoon|
|Grated sharp cheese||1⁄4 Pound (1 Cup)|
Melt butter in saucepan, blend in flour, and add milk and seasonings, stirring constantly over low heat until sauce boils and thickens.
Pour into shallow buttered baking dish.
Break eggs and drop on surface; sprinkle with grated cheese.
Bake in moderate oven (325° F.) for 15 to 20 minutes, or until eggs are done to desired firmness and cheese is nicely toasted.
Serve by spooning onto hot buttered toast.