8 eggs, hard cooked
1/4 c. butter
1/4 c. flour
1 c. milk
1 c. heavy cream
1/2 tsp. salt
1/4 tsp. white pepper
1/4 tsp. dry mustard
1 c. Gruyere cheese, grated
1/2 c. Parmesan cheese, grated

Place eggs which have been halved, cut side down in a buttered baking dish. Make sauce by melting butter, add flour and cook stirring constantly for 2 to 3 minutes. Add milk gradually, stirring until thickened.

Add cream and seasonings. Melt in Gruyere cheese and pour sauce over eggs. Sprinkle top with Parmesan cheese. Bake at 450 degrees for 25 minutes or until heated through, bubbling and browned lightly on top.