350 g (12 oz) hot boiled long grain rice
4 hard-boiled eggs, halved lengthways
knob of butter
dash of Worcestershire sauce
salt
pepper
1 1/4 cup (1/2 pint) 300 ml white sauce
1/2 teaspoon made mustard
4 oz (100 g) cheese, grated
4 hard-boiled eggs, halved lengthways
knob of butter
dash of Worcestershire sauce
salt
pepper
1 1/4 cup (1/2 pint) 300 ml white sauce
1/2 teaspoon made mustard
4 oz (100 g) cheese, grated
method
1. Divide the rice between four flameproof serving dishes. Keep hot.
2. Remove the yolks from the eggs and mash with the butter, Worcestershire sauce, salt and pepper.
3. Stuff the egg white halves with this mixture, then place two halves in each dish on the rice.
4. Mix the white sauce with the mustard and pour over the top. Sprinkle with the cheese.
5. Brown under a hot grill for about 3 minutes.
2. Remove the yolks from the eggs and mash with the butter, Worcestershire sauce, salt and pepper.
3. Stuff the egg white halves with this mixture, then place two halves in each dish on the rice.
4. Mix the white sauce with the mustard and pour over the top. Sprinkle with the cheese.
5. Brown under a hot grill for about 3 minutes.
serving amount
serves 4
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