Scalloped Eggs

Preheat oven to 400°F (200°C). Butter a 1½-quart shallow baking dish.

Prepare hard-boiled eggs: Place eggs in a saucepan, cover with water by 1 inch. Bring to a boil, then cover and remove from heat. Let stand 12 minutes, then transfer to ice water bath. Cool completely, peel, and slice into ¼-inch thick rounds.

Make the white sauce: In a medium saucepan, melt ¼ cup butter over medium heat. If using celery and onion, sauté them in the butter until softened, about 3-4 minutes.

Whisk in flour and cook, stirring constantly, for 1-2 minutes until mixture is bubbly and fragrant (this creates a roux).

Gradually whisk in milk, about ½ cup at a time, whisking constantly to prevent lumps. Continue cooking and stirring until sauce thickens enough to coat the back of a spoon, about 3-4 minutes.

Season sauce with salt and white pepper. Remove from heat and stir in chopped parsley. Taste and adjust seasoning as needed.

Arrange sliced hard-boiled eggs in the prepared baking dish, overlapping slightly. If using cheese, sprinkle half over the eggs.

Pour the warm white sauce evenly over the eggs, making sure all eggs are covered.

Prepare topping: In a small bowl, toss breadcrumbs with 2 tablespoons melted butter until evenly coated.

Sprinkle the buttered breadcrumbs evenly over the sauce. If using remaining cheese, sprinkle it over the breadcrumbs.

Bake for 15 minutes, or until the top is golden brown and the sauce is bubbly around the edges.

Remove from oven and let stand for 5 minutes before serving to allow sauce to set slightly.

Serve warm as a side dish or light main course. Can be served over toast points or alongside breakfast potatoes.

Note: This dish can be assembled ahead and refrigerated overnight. Add 5 extra minutes to baking time if cooking from cold.