Cheddar Baked Eggs

6 tablespoons butter

1/2 cup flour

1 1/2 cups milk, scalded

1/2 teaspoon salt and white pepper

1/4 teaspoon cayenne

1 cup grated sharp cheddar cheese

1/2 cup thin sliced green onions

12 eggs

Preheat oven to 350ºF.

In a large saute pan over low heat, melt butter. Add flour and cook for 2 to 3 minutes, taking care not to brown the flour. Slowly add hot milk, using a wire whisk to stir. Cook the roux into the milk over low simmer for 3 to 4 minutes, until mixture has thickened. Add the salt, pepper and cayenne. Stir in the cheese and the green onions. Remove from the heat when the cheese has fully melted.

Using a large baking dish or individual ramekins, pour the hot sauce into the dish(es).

Break the eggs, one at a time, into a small, shallow fruit dish and slide them, one at a time, into the sauce.

Place in the oven and bake for 7 to 8 minutes or until the whites and yolks have begun to set. Serve immediately.

Yield: 8 to 12 servings.

Emeril Lagasse