Savoury egg entree

Press, Volume CXIV, Issue 33672, 23 October 1974, Page 6

Savoury egg entree

(By

CELIA TIMMS)

An egg dish cooked with rice and cottage cheese has a piquant flavour and is something different. It makes a good entree or luncheon dish. For four you need:— 2-3 cup rice 6 hard-boiled eggs j cup cottage cheese 2 tablespoons mayonnaise } cup butter i cup flour 1 tablespoon grated onion 2 cups milk Paprika, salt and pepper

Method: Cook rice in' boil-1 ling salted water, drain well, I and arrange in base of shallow ovenproof dish. Cut eggs in halves lengthwise, I and remove yolks. Mash the! I I yolks with the cottage; r I cheese and mayonnaise, and, season to taste with salt and i pepper. Fill whites with this) mixture, and arrange on top of rice. Melt butter add onion, and leave to cook fori a minute or two before add-l ; ing flour; cook another 2-3 1 minutes and gradually add! I milk, stirring until thickened; land smooth. Season to taste! and pour over eggs. Sprinkle I , with paprika and bake at ■ 1350 for 20 minutes.