Instructions: Melt butter over low heat. Add flour and cook, stirring, over low heat 3-5 minutes. Let cool. In a double boiler, heat milk, bay leaf, and onion until hot, not boiling. Add butter and flour mixture and cook, stirring, until sauce is thickened and smooth. Remove bay leaf and onion. Beat egg yolk and with whipping cream until blended. Add small amount of sauce to egg mixture, stirring constantly, then return mixture to remaining sauce in the pan. Cook until well blended and smooth. Mix dry mustard to a paste with a small amount of water. Combine with cheese, salt and Tabasco and add to sauce. Mix with a wire whisk until smooth and creamy, about 2 minutes. Thin sauce with more milk if necessary. Slice hard boiled eggs and arrange in a large casserole. Cover with mustard sauce and place bacon slices on top. Bake at 350 for 5 minutes to heat through. Serve with toast.

Serves 4

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