4 tablespoons butter
2 tablespoons chopped green peppers
4 tablespoons flour
1 cup parboiled, diced carrots
1 cup evaporated milk
1/2 cup buttered crumbs
6 hard-cooked eggs
How to cook Scalloped Eggs With Carrots:
- Make a white sauce with the butter, flour, milk and water.
- Fill a casserole or baking dish 3/4 full with layers of sliced hard-cooked eggs, crumbs, pepper and carrots.
- Pour white sauce over this and top with crumbs. Bake in moderate oven (350 °F).
- Approximate yield: 6 servings.
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