Sausage-Stuffed Eggs Gratinee


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This elaborate breakfast/brunch dish will certainly get everyone up and moving. The aroma of hot sausage sizzling with shallots will have everyone at the table in no time.

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  • Cream sauce:
  • 3 Tbs. unsalted butter, room temperature
  • 3 Tbs. flour
  • 3 C. milk
  • Salt, white pepper
  • Freshly grated nutmeg
  • Sausage-filled eggs:
  • 6 large or extra-large eggs, hard-cooked, peeled
  • 1 shallot, peeled, finely minced
  • 6 oz. bulk spicy country sausage
  • Salt, white pepper
  • 1 C. grated Gruyere cheese

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To make cream sauce: Melt butter over medium heat and whisk in the flour. Cook over low heat for 3-4 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.

To make casserole: Cut the eggs in half lengthwise, remove the yolks and reserve. Cook the shallot and sausage together in a small skillet, breaking sausage up into tiny morsels with spatula as it cooks. Remove from heat when sausage is thoroughly cooked and drain on paper towels. Cool sausage to room temperature.

Heat oven to 400 degrees. Mash the reserved egg yolks in a small bowl and add the sausage mixture. Mix thoroughly; season with salt and pepper if necessary and add 1/4 C. of cream sauce, stirring to blend well. Arrange the reserved 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 remaining cream sauce, sprinkle with the grated cheese and bake for 20 minutes or until top is golden brown and sauce is bubbling.

Yield: 6 servingsĀ 

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