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| Tarragon Egg Bake Topping: 1 cup fine soft breadcrumbs 1 T grated Romano cheese ½ teas dried tarragon ¼ teas salt 1/8 teas ground pepper 1-1/2 T butter, melted Sauce: 1 T butter 1 T flour 1 teas dried tarragon 1 cup milk ¾ shreeded Swiss cheese 2 T grated Romano cheese salt and pepper 1 T butter 8 eggs, beaten salt and pepper Spray ramekins. Combine topping ingredients and set aside Make Sauce: In medium pan, melt butter; stir in flour and tarragon |
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| (Updated: 01 Jan 2005) | ||||||||||
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