Escalloped Eggs Recipe ingredients

• 6 hard cooked eggs
• 1/3 cup ripe olives
• 2 cups bread crumbs
• 1½ cups milk
• 2 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon salt

To prepare this Escalloped Eggs Recipe, first cook the eggs by putting them on in cold water. When the boiling point is reached, cover, and let simmer for about twenty minutes. Make a white sauce by rubbing together the flour and butter and one-half teaspoon salt. Add a little of the warm milk slowly; then add the remainder. Cook the sauce in a double boiler fifteen to twenty minutes. Cut sufficient ripe olives from the stones to make one-third cup.

Butter a baking dish, place in the bottom one-fourth of the bread crumbs; then over the crumbs slice thinly three of the hard cooked eggs. Add half of the chopped olives and half of the white sauce. Then spread another fourth of the bread crumbs, adding the remainder of the egg, the olives and the white sauce. Finish by spreading the remaining half of the buttered crumbs on top. Bake twenty minutes in a moderate oven or until nicely browned.