Riced Eggs

1. 1

   Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and Worcestershire sauce; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add salt and pepper; stir well.

2. 2

   Process eggs through a food mill. Stir eggs into sauce. Spoon egg mixture into a lightly greased 1-quart casserole.

3. 3

   Combine breadcrumbs and butter, tossing well. Sprinkle over egg mixture. Bake at 350u00b0 for 30 minutes or until bubbly. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.