Modern Stuffed Eggs

Ingredients

• 6 Large Eggs (For hard boiling)
• 2 tablespoons Sharp Cheddar Cheese (Grated)
• 1 teaspoon White Vinegar
• 0.25 teaspoon Prepared Mustard
• 0.125 teaspoon Salt (To taste)
• 0.0625 teaspoon Cayenne Pepper (To taste)
• 2 tablespoons Butter (Melted)
• 1 cup White Sauce (See recipe below)
• 2 tablespoons Deviled Ham
• 6 slices Bread (For Eggs a la Sidney)
• 1 cup Soubise Sauce (See recipe below)
• 0.25 cup Breadcrumbs (Buttered)
• 2 tablespoons All-purpose flour (For white sauce)
• 1 cup Milk (For white sauce)
• 1 medium Onion (For Soubise Sauce)
• 1 Bay Leaf (For Soubise Sauce)

Instructions

1. 1Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Drain and rinse with cold water. Peel the eggs.
2. 2Cut the hard-boiled eggs in half lengthwise. Remove the yolks and place them in a bowl. Set the whites aside.
3. 3Mash the yolks with a fork. Add grated cheddar cheese, white vinegar, mustard, salt, cayenne pepper, and melted butter. Mix until smooth and creamy.
4. 4Spoon the yolk mixture back into the egg whites. Arrange on a serving dish.
5. 5Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly. Gradually whisk in 1 cup of milk until smooth. Bring to a simmer, stirring constantly, and cook until thickened, about 5 minutes. Season with salt and pepper to taste.
6. 6Pour the white sauce around the stuffed eggs. Cover and reheat gently if desired.
7. 7For Stuffed Eggs in a Nest: Mash yolks as in step 3, and add deviled ham and enough melted butter to make a mixture of the right consistency to shape. Make in balls size of original yolks, and refill whites. Form remainder of mixture into a nest on a baking sheet. Arrange eggs in the nest, and pour over one cup White Sauce. Sprinkle with buttered breadcrumbs, and bake at 350°F (175°C) until crumbs are brown, about 10 minutes.
8. 8For Eggs à la Sidney: Arrange hard-boiled eggs, cut in thirds lengthwise, on pieces of toasted bread. Pour over eggs Soubise Sauce. To make Soubise Sauce: Melt 2 tablespoons butter in a saucepan. Add 1 medium onion, thinly sliced, and cook over low heat until very soft and translucent, about 15 minutes. Stir in 2 tablespoons flour and cook for 1 minute. Gradually whisk in 1 cup milk until smooth. Add 1 bay leaf. Simmer gently for 15 minutes, stirring occasionally, until the sauce has thickened. Remove the bay leaf. Season with salt and pepper to taste. Puree the sauce using an immersion blender or in a regular blender until smooth.