4 hard-cooked eggs
1/4 c. butter, melted
1/4 c. sifted all-purpose flour
1/2 tsp. salt
Dash pepper
2 c. milk
1 lb. bulk pork sausage, cooked and drained
1 (1 lb.) can whole kernel corn, drained
1 c. soft bread crumbs

Slice 2 of the eggs into a 1 1/2-quart casserole. In a saucepan blend butter, flour, salt and pepper. Add milk all at once. Cook, stirring constantly, until mixture is boiling and thickened. Stir in sausage and corn. Pour over sliced eggs. Slice remaining 2 eggs; arrange over top of sausage mixture. Bake in a preheated 375 degree oven about 45 minutes or until tender. Yield: 4 servings.