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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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Baked Eggs in a Blanket with Dijon Sauce
Eggs & Cheese
Contributed by: Edward Lewis
  • 1 lb. ground sausage
  • 6 hard-cooked eggs
  • 1 cup fine dry breadcrumbs
  • 1 egg
  • 1 TBS water
  • 1 tsp. prepared mustard
  • for sauce:
  • 2 TBS butter
  • 2 TBS flour
  • salt and pepper
  • 1 tsp. chopped parsley
  • 1 to 11â�„4 cups half and half
  • 1 TBS Dijon mustard
Preheat oven to 400 degrees.
On a sheet of waxed paper, divide sausage into six equal portions. Form one portion of sausage around each egg. Roll each wrapped egg in bread crumbs.
Beat egg with water and mustard. Dip sausage-wrapped egg in beaten egg mixture. Roll in bread crumbs again. Place on rack in a shallow baking dish. Bake for about 35 minutes or until browned, turning once during cooking.
Cut in half lengthwise. Serve hot with Dijon sauce.
To make sauce: In small saucepan over medium heat, melt butter. Whisk in flour. Cook for about one minute, whisking constantly. Add seasonings. Add half and half a little at a time until desired consistency. Whisk in mustard.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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