Eggs with Cheese-Olive Sauce
Stuffed hard-boiled eggs served on whole wheat toast and topped with a creamy Swiss cheese and green olive sauce.
6 large eggs
2 tablespoons mayonnaise
2 tablespoons butter
2 tablespoons green onions, chopped
2 tablespoons all-purpose flour
1/8 teaspoon freshly ground pepper
1 1/2 cups milk
2 cups shredded Swiss cheese
1/3 cup green olives, sliced
1 tablespoon pimiento, chopped
6 slices of wheat bread, toasted
Paprika for garnish
- Cook eggs until hard-boiled; drain, cool and cut in half.
- Remove the yolks and blend with mayonnaise. Pile carefully into the whites.
- In a skillet melt butter over low heat. Stir in chopped green onions, flour, and pepper. Gradually add milk and cook over low heat, stirring constantly, until thickened. Add shredded Swiss cheese, sliced green olives, and chopped pimientos. Cook, stirring constantly, until the cheese is melted.
- Arrange the eggs on toasted slices of wheat bread and spoon the sauce on top. Sprinkle with paprika.
Makes 6 servings.