Creamed Eggs á la Asparagus

Name: Creamed Eggs á la Asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3–4
Ingredients: 3 Tbsp margarine; 3 Tbsp flour; 1½ cups milk; ½ tsp salt; Dash pepper; ½ cup shredded cheese; 5 hard-boiled eggs, sliced; 1 (10 oz) pkg canned asparagus spears (Marye's substitution — the original printed recipe called for frozen, which she crossed out and replaced with canned); Paprika, to garnish

Marye Breakfast

Serves 3–4 Prep 15 min Cook 15 min at 350°

Baked asparagus casserole — cheese sauce + Ritz crumb topping.

Marye's handwriting — page 6 of her spiral recipe notebook.

From Marye's spiral recipe notebook — a notebook of recipes Marye kept with grape-cluster illustrations on each page. This is page 6 of that notebook.

Ingredients

3 Tbsp margarine
3 Tbsp flour
1½ cups milk
½ tsp salt
Dash pepper
½ cup shredded cheese
5 hard-boiled eggs, sliced
1 (10 oz) pkg canned asparagus spears (Marye's substitution — the original printed recipe called for frozen, which she crossed out and replaced with canned)
Paprika, to garnish

Instructions

1. Preheat the oven to 350°F.
2. In a skillet over low heat, melt the margarine. Blend in the flour.
3. Gradually stir in the milk. Cook, stirring constantly, until the mixture thickens.
4. Add the salt, pepper, and shredded cheese. Stir until the cheese is melted.
5. Gently fold in the sliced hard-boiled eggs.
6. Pour into a serving pan. Arrange the asparagus spears on top.
7. Sprinkle with paprika.
8. Bake for 15 minutes at 350°F.