Egg and Onion Mornay

6 hard boiled eggs (chopped)

2 rashers bacon

1 onion

parsley

1 tbspn marg

salt

pepper

3 tbspn plain flour

2 cups milk

1/2 cup grated cheese

1/2 pkt cream chicken soup cooked in 3/4 cup water till thick

Method: Cook onion and bacon and place in casserole dish also eggs and cheese. Make a sauce by melting marg. stir in plain flour, then milk gradually pour over ingredients also soup. Add parsley, salt and pepper. Top with cubes of buttered bread.

Source: contributed by T. Gutsche in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.17.