|Hard cooked eggs||4 , sliced|
|Cheese sauce||1 1⁄2 Cup (24 tbs)|
|Pimiento||1⁄2 Tablespoon, minced|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
Make the cheese sauce with 3 tablespoons butter, 2 tablespoons flour, 1 1/2 cups milk, 1/4-1/3 cup grated sharp Cheddar cheese, and seasoning to taste, preferably including a dash of dry mustard.
Blend into the sauce the Cheddar and pimiento and sherry.
Lay the toast in a flat casserole or serving dish, cover with the eggs, then the sauce, then the Parmesan cheese, and bake 10 minutes in a 450° oven, or until the sauce is bubbly.