1 cup cream
1/2 cup milk
1/4 tsp thyme, marjoram and basil
1/4 cup chopped parsley (or dried)
4 cups sharp cheddar cheesed shredded
2 tablespoons flour
1.5 dozen hard boiled eggs – sliced in 4
2 lbs cooked bacon – crisp and crumbled
3 cups bread crumbs (use real bread cut in cubes)
1/2 cup butter
Hard boil eggs and slice in 4. Cook bacon crisp.
Melt 1/4 cup butter in a medium size saucepan. Add flour, milk and cream, stirring until sauce thickens. Stir in herbs and cheese. Mix well, making sure cheese has melted.
Arrange eggs in a large greased baking dish approx. 3 quart size. Layer bacon, sauce and buttered bread crumbs on top. Refrigerate for a few hours. Bake uncovered for 35 mins at 350.