Ingredients:
2 cups milk
2 chicken bouillon cubes (or 1 teaspoon bouillon paste)
3 tablespoons butter
1 medium sweet yellow onion, chopped fine
1 tablespoon flour
3 eggs
dash fresh grated nutmeg
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
4-5 cups broccoli floweret's, cooked
Directions:
Pre-heat oven to 350 degrees.
In a microwavable container, microwave broccoli until tender, about 5 minutes. Set aside. In a small saucepot, heat milk until scalded. Add bouillon, stirring to dissolve.
In a large sauté pan with butter, sauté onion until very soft and slightly golden brown.
Add seasoned milk to onions and stir to combine. Add flour to onion mixture to thicken, stirring often. Add nutmeg, sugar, salt and pepper, mixing well. Remove from heat.
In a bowl, whisk eggs and add to cream sauce, mixing to combine. Fold in cooked broccoli floweret's. Mix gently until combined. Pour mixture into a casserole dish. Place dish into a large baking dish with 1-2 inches of water. Bake at 350 degrees for about 30 minutes or until knife comes up clean. The egg/milk mixture should be well set like a custard. Serve immediately.
