Over the last week, I managed to finish three projects and conclude my academic year. We also went through the emotional rollercoaster of losing our cat (who’s lived indoors for all of her eleven years), then finding her five days later at the county animal shelter. She was gone so long I had basically convinced myself that she was dead, so having her back is a huge relief. While outside, she lost a lot of weight (a combination of dehydration and no scavenging skills), so she’s no longer quite as round… although she’s been stuffing her face to recover her kittenish figure.
So, in honor of little “Juevo,” we’re having some eggs for dinner this week!
Remember last week’s bizarrely sweet Yeast-Riz crust? To my surprise, I’ve managed to find another Yeast-Riz pie — and whaddyaknow, I’ve got a spare Yeast-Riz crust sitting in the fridge!
(For the Yeast-Riz Crust instructions, see last week’s “He-Man Ham Buffet” recipe test. It’s worth noting, though, that the sugar measurement isn’t some printing error, they actually expect you to use six tablespoons of sugar.)
Place 5 sliced hard cooked eggs in “Yeast-Riz” Crust. Over low heat melt 1/4 cup Blue Bonnet Margarine. Add and blend thoroughly 2 tablespoons enriched flour, 1 teaspoon salt, 1/8 teaspoon pepper and 1/4 teaspoon dry mustard. Slowly add 3/4 cup milk, stirring constantly to keep mixture smooth. Cook until sauce thickens and is satiny smooth. Add sauce alternately with 1/2 cup grated American cheese, 1 tablespoon chopped green pepper and 1 tablespoon chopped pimiento to egg slices in crust. Bake in moderate oven at 350° F. for 15-20 minutes. Makes 4-6 servings.
Maybe eggs and cheese will be better suited to a sweet pie crust?
When everything’s together, it looks a little complicated.
I really like making a roux. There’s just something fantastic about how a couple tablespoons of butter and flour can thicken a sauce so well.
Dry mustard is great in sauces, and I frequently use it in macaroni and cheese to add a bit of flavor.
After cooking the flour well, pour in the milk, and it becomes thicker almost immediately. Roux-magic!
The eggs are rather unevenly sliced, but I don’t think it will matter in the final pie.
I like the colorful filling, to be honest. It looks very promising.
And then, we cover it with mustard sauce gloop!
Melty cheese and lightly browned sauce mean this is done.
This has interesting potential as a sort of egg salad pie, but a few things need to be changed. Less white sauce, it just gets greasy. Fresh red pepper, not pimiento. Cheddar, not American. And PLEASE use a different crust, because Pilsbury’s Yeast-Riz disaster just ain’t right. If you can get past the feeling of caloric overload, and avoid eating any crust, this is a pretty intriguing pie.
Posted on Flickr by lobstar28