Zesty Baked Eggs
They say everyone has their own love language — their own special way of showing their love and affection. In my family, food seems to be closely knit with love and care.
My family has a few recipes we save for special occasions. Each time they're brought to the table, these cherised dishes warm our hearts and make special memories.
One of these recipes is zesty baked eggs. This dish makes an appearance during holidays, on family trips or sometimes even on Sunday mornings.
I love this recipe and recently asked my mom where it came from. I discovered this family recipe originally came from the Walla Walla College (now WWU) cafeteria back when my mom attended as an education and home economics major. She enjoyed this dish so much she was able to convince one of the cooks to share the recipe with her. The recipe originally served 100! Mom broke it down and fine-tuned things so it would work for a family of four.
Thank you, Walla Walla College cafeteria, for introducing to zesty baked eggs to our family.
- 1/3 cup mayo
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon Vegemite
- 1 tablespoon chives
- 1/2 cup milk
- 1 cup cheddar cheese
- 8 eggs
- In saucepan, combine the first six ingredients, and cook on the lowest setting.
- Gradually add milk, stirring constantly until smooth.
- Add cheese and cook over low heat, stirring until cheese is melted.
- Pour a little of the sauce into a 9-by-12 baking dish, just enough to cover the bottom of the dish.
- Break eggs into sauce.
- Top with remaining sauce.
- Bake at 425 degrees for 17–20 minutes.
Try adding chopped meatless breakfast sausage or bacon (such as Stripples) into the sauce.