6 hard-boiled eggs
25 g (1 oz) butter or margarine
25 g (1 oz) plain flour
300 ml (1/2 pt) milk
3 tbsp chopped fresh parsley
3 tbsp chopped fresh dill (optional)
salt and pepper
1/4 tsp dry mustard
300 g (10 oz) peeled prawns
3 tbsp grated Emmenthal or Cheddar cheese
25 g (1 oz) butter or margarine
25 g (1 oz) plain flour
300 ml (1/2 pt) milk
3 tbsp chopped fresh parsley
3 tbsp chopped fresh dill (optional)
salt and pepper
1/4 tsp dry mustard
300 g (10 oz) peeled prawns
3 tbsp grated Emmenthal or Cheddar cheese
method
1. Preheat oven. 230°C/450°F/gas 8. Shell and slice the hard-boiled eggs.
2. Melt butter or . margarine in a saucepan and stir in flour. Cook, stirring, for 1 min. Remove from heat and gradually add milk. Bring to the boil, stirring until thickened.
3. Stir in salt, pepper, . mustard, parsley, and dill, if using.
4. Arrange prawns . and eggs in an ovenproof dish. Pour over sauce and sprinkle top with grated cheese.
5. Bake for 15 - 20 mins, until top is golden and bubbling.
For a spicier flavour, replace the mustard with a pinch of curry powder.
2. Melt butter or . margarine in a saucepan and stir in flour. Cook, stirring, for 1 min. Remove from heat and gradually add milk. Bring to the boil, stirring until thickened.
3. Stir in salt, pepper, . mustard, parsley, and dill, if using.
4. Arrange prawns . and eggs in an ovenproof dish. Pour over sauce and sprinkle top with grated cheese.
5. Bake for 15 - 20 mins, until top is golden and bubbling.
For a spicier flavour, replace the mustard with a pinch of curry powder.
serving amount
serves 4
rate this recipe
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