From,"Colorado Colore: A Palate of Tastes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS for Cheese Sauce:
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup flour
  • 1 cup milk
  • 1-1/4 cups chicken broth
  • 1/4 cup sherry
  • 2 cups (8 ounces) shredded extra-sharp Cheddar cheese
  • 2 teaspoons dry mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon Tabasco sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon tarragon
  • 1/8 teaspoon freshly ground pepper

INGREDIENTS for Baked Eggs:

  • 1 pound fresh asparagus, sliced diagonally into 3/4–inch pieces
  • 3 cups cornflakes, lightly crushed
  • 2 Tablespoons butter, melted
  • 4 ounces fresh mushrooms, coarsely chopped or sliced
  • 3 or 4 green onions, sliced
  • 2 Tablespoons butter, melted
  • 6 hard-cooked eggs, cut into halves
  • 6 slices crisp-cooked bacon, crumbled
  • 1 (2-ounce) jar diced pimento, drained 


For the sauce,
heat the butter in a saucepan over medium-high heat.  Add the flour gradually, whisking constantly.  Cook for 1 minute, stirring constantly.  Remove from the heat.  Whisk in the milk until smooth.  Return to the heat.  Stir in the broth and sherry.

Bring almost to a boil, stirring frequently.  Add the cheese gradually, stirring constantly.  Cook until the cheese melts, stirring constantly; reduce the heat to low.  Stir in the dry mustard, Worcestershire sauce, Tabasco sauce, salt, marjoram, tarragon and pepper.  Remove from the heat.  Cover to keep warm.

For the eggs, blanch the asparagus in boiling water in a saucepan for 2 minutes; drain.  Combine the cornflake crumbs and 2 Tablespoons butter in a bowl and mix well.  Saute the cornflake mixture in a small skillet until light brown.  Saute the mushrooms and green onions in 2 Tablespoons butter in a small skillet until all the liquid evaporates.

Spoon 3 Tablespoons of the cornflake crumbs into each of six 2-cup ramekins.  Place 2 egg halves over the crumbs in each ramekin.  Arrange the asparagus, bacon, pimento and mushroom mixture over and around the egg halves.  Spoon enough of the warm sauce over the layers to cover completely.

  Sprinkle with the remaining cornflake crumbs.  Bake at 350 degrees for 20 minutes or until bubbly.  You may prepare 1 day in advance and store, covered, in the refrigerator, allowing for additional baking time.

Serve with mimosas, a colorful fresh fruit plate, and breakfast bread for an elegant Sunday brunch.


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