Broccoli And Eggs Au Gratin

• 1 (1 1/2 lb.) bunch fresh broccoli
• 4 hard-cooked eggs, coarsely chopped
• 3 oz. Cheddar cheese, sliced
• 1/4 c. butter or margarine
• 1/4 c. all-purpose flour
• 2 c. milk
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. salt
• 2 Tbsp. butter or margarine
• 1/4 c. fine, dry bread crumbs

1. Trim off large leaves and tough ends of lower stalks of broccoli.
2. Wash broccoli thoroughly and separate into spears. Cook in a small amount of boiling water for 10 minutes or until tender.
3. Arrange broccoli spears in a greased 2-quart baking dish. Top with eggs and cheese.
4. Melt 1/4 cup butter in a heavy saucepan over low heat; add flour, stirring until smooth.
5. Cook 1 minute, stirring constantly.
6. Gradually add milk; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in Worcestershire sauce and salt.
7. Pour sauce over broccoli mixture.
8. Melt 2 tablespoons butter in a heavy saucepan; stir in bread crumbs.
9. Brown lightly and sprinkle over sauce.
10. Bake at 350u0b0 for 25 to 30 minutes.
11. Yield:
12. 6 to 8 servings.

fresh broccoli, eggs, cheddar cheese, butter, allpurpose, milk, worcestershire sauce, salt, butter, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=957291 (may not work)