Brennan’s Creamed Eggs Chartres

Here’s a great recipe for brunch or for a light buffet any time of the day. I always add a tablespoon of freshly-grated Parmesan to the egg mixture.

1 cup finely chopped/shredded white onions
1/3 cup butter
1/4 cup flour
2 cups of milk
1 egg yolk
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
4 hard boiled eggs, peeled and sliced (reserving 4 center slices for garnishment)
2 tablespoons Parmesan cheese
1 tablespoon of paprika

In a large skillet sauté onion in butter until clear/transparent; stir in flour and cook slowly 3-5 minutes more. Blend in milk and egg yolk until smooth. Add salt and pepper. Cook, stirring constantly, 8-10 minutes longer or until sauce thickens. Remove from heat, add sliced eggs and mix lightly. Spoon into 2 8-oz casseroles and sprinkle with paprika and Parmesan cheese mixed together. Bake at 350 degrees until bubbling. Garnish with eggs slices; serves two. This is a wonderful breakfast or brunch recipe, and can be served in a casserole with toasted French bread slices.

Grits and Eggs

For six servings, cook one cup grits in one and a half cups water and one cup whole milk with a teaspoon of salt and a tablespoon of butter. Once done, add a half cup of shredded cheese (I like Edam or Gouda). Pour into an oiled casserole or skillet to cool until just warm. Make six depressions in grits about two inches apart with the back of an oiled spoon and break an egg into each hole. Sprinkle with freshly ground black pepper and bake at 350 uncovered until eggs are how you like them (about ten minutes for hard-cooked).