Ingredients

Instructions

  1. Place the cut side of each egg down in a baking dish greased with margarine.
  2. Melt the margarine in a saucepan then add the flour, and cook, stirring for 2 to 3 minutes.
  3. Add the half-and-half gradually, and stir until mixture thickens and then add the salt, pepper and garlic powder.
  4. Add the dry mustard and the Gruyere and stir until melted.
  5. Pour the sauce over the eggs and sprinkle top with Parmesan.
  6. Bake at 350°F for approximately 20 to 30 minutes until bubbling and top is golden brown.