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3 tbsp. butter
Preparation Time 10 minutes
Makes 6 to 8 Servings Recipe from Sean's Family Recipes
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1. Melt 3 tbsp. butter in a small saucepan set over medium heat. Add flour and salt. Stir constantly for 2 min. Then, while whisking constantly, gradually add cream, a 1/4 cup at a time. Whisk frequently until sauce just comes to a boil and is thickened, about 5 min. Immediately remove from heat. Press a piece of plastic wrap into surface to prevent a skin from forming. Place in freezer to quickly cool down just to room temperature. This will take 8 to 10 min. Or refrigerate up to 2 days. 2. Meanwhile, preheat oven to 400 degrees. Crack eggs into a large bowl and whisk or lightly beat just until a fairly even colour. Whisk in white sauce just until no lumps remain. If sauce is too hot when added, it will cook eggs; if too cold, sauce will stay in clumps. If adding straight from the refrigerator, warm in microwave on high, just until it feels warm to the touch, from 1 to 1 1/2 min. 3. Generously coat entire sides and bottom of a 9x13" baking pan with room temperature butter. Pour in egg mixture. Place dish, uncovered, in center of 400 degree oven. Set oven timer for 10 min. With a wide spatula or turner, scrape all slightly set eggs from sides of dish and run spatula along bottom of dish as well to scrape eggs from bottom. Stir eggs to redistribute liquid. Set oven timer for another 5 min. Remove and repeat scraping process again. Stir until thoroughly mixed. If about as firm as you like (keeping in mind they will firm up considerably as they set), simply cover with foil and let stand for 5 to 10 min. 4. If not nearly as set as you like, return to oven and check and stir every 2 min. until almost as set as you like. Then cover with foil and let stand until serving, from 5 to 10 min. Just before serving, generously scatter with fresh chopped dill. |