Creamy Baked Eggs with Cheese and Cracker Crumbs

Ingredients

• 4 Large Eggs (Hard-boiled, peeled, and finely chopped)
• 2 tablespoons Unsalted Butter (Divided)
• 2 tablespoons All-Purpose Flour
• 0.5 cup Chicken Stock (Low sodium)
• 0.5 cup Whole Milk
• 0.25 teaspoon Salt
• 0.125 teaspoon Cayenne Pepper (Pinch)
• 0.5 cup Sharp Cheddar Cheese (Grated)
• 0.75 cup Cracker Crumbs (Buttered)

Instructions

1. 1Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 10 minutes. Drain the hot water and immediately rinse with cold water to stop the cooking process. Peel the eggs and finely chop them.
2. 2In a saucepan, melt 1 tablespoon of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the chicken stock and milk until smooth. Bring to a simmer, stirring constantly, and cook until the sauce has thickened slightly, about 3-5 minutes. Stir in the salt and cayenne pepper.
3. 3Gently fold the chopped hard-boiled eggs into the sauce until evenly distributed.
4. 4Preheat oven to 375°F (190°C). Lightly butter four ramekins with the remaining 1 tablespoon of butter. Fill each ramekin with the egg mixture. Sprinkle the grated cheddar cheese evenly over the top of each ramekin. Cover the cheese with the buttered cracker crumbs. Bake in the preheated oven for 15-20 minutes, or until the crumbs are golden brown and the cheese is melted and bubbly.