Eggs au Gratin No. 1

Preparation info
    • Difficulty


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By Lizzie Black Kander

Published 1903

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  • 6 hard cooked eggs
  • ¾ cup grated American cheese
  • 1 pint Whit


Remove shells of eggs, cut off a thin slice at each end, then cut in half crosswise. Remove yolks and stand the white cups or baskets on a shallow buttered dish or in ramikins. Rub the yolks to a smooth paste; add ¼ cup of grated cheese or, if preferred, an equal amount of minced ham, tongue or chicken