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4–5
helpingsEasy
5 min
Published 1861
Cut the eggs into thick slices, place them on a well-buttered fireproof dish, sprinkle them lightly with nutmeg and more liberally with salt and pepper. Add 1 oz. cheese to the sauce and pour it over the eggs. Sprinkle thickly with cheese, and add a few tiny pieces of butter. Brown the surface in a hot oven or under the grill and serve.