Recipes

Sausage-Stuffed Eggs Gratinee

Cuisine: American

Type: Breakfast

Serves: 6

Source:	Fort Collins Coloradoan Newspaper
Attributes:
Comments:	We usually cut this recipe by half when cooking for two.
Serving Suggestions:

Ingredients:

Hard boil 6 large or extra large eggs.

For the cream sauce:

3 tbs. unsalted butter, room temperature
3 tbs. flour
3 cups milk
salt, white pepper
freshly grated nutmeg

For the sausage-stuffed eggs:

The hard-boiled eggs from above, peeled
1 shallot, finely minced
6 oz. of country style sausage
1 cup grated Gruyere cheese

Instructions:

1. Make the cream sauce. Melt butter over medium heat and whisk in the flour. Cook over low heat for three to four minutes, stirring constantly. Add milk over high heat and combine thoroughly, whisking vigorously until the sauce comes to a boil. Reduce heat to low. Simmer for at least 20 minutes, stirring often until sauce is thickened. Add salt, white pepper and nutmeg to taste.

2. Cut the eggs in half lengthwise and remove the yolks and reserve them.

3. Cook the shallot and sausage together in a small skillet, breaking sausage up into tiny pieces with a spatula as it cooks. Remove from heat when sausage is thoroughly cooked; drain on paper towels. Cool to room temperature.

4. Heat oven to 400 degrees.

5. Mash the reserved yolks in a small bowl and add the sausage mixture. Mix thoroughly; season with salt and pepper and add one-fourth cup of the cream sauce, stirring to blend well.

6. Arrange the whites in a shallow buttered baking dish (or individual gratin dishes). Carefully spoon the sausage stuffing into each egg hollow; it will mound. Cover the eggs with the remaining cream sauce, sprinkle with grated cheese.

7. Bake 20 minutes or until top is golden brown and sauce is bubbling.

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