This another paula Deen recipe. I thought it would be fast and easy for a quick breakfast. I would also add some potatoes with the eggs at the bottom of the dish to make it a little more heartier.
In a saucepan, melt the margarine, add the flour, and cook, stirring for 2 to 3 minutes.
Add the half-and-half gradually, and stir until mixture thickens and season with house seasoning.
Add the dry mustard and the Gruyere and stir until melted.
Pour the sauce over the eggs and sprinkle top with Parmesan.
Bake for approximately 20 to 30 minutes until bubbling and top is golden brown.
Sounds delicious. I like the idea of adding potatoes. Will make a nice vegetarian mail meal.
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