Broadway's Easter Egg Bake for Everyone

Ingredients 0/12

Step 1

Place the eggs in a single layer in a saucepan and cover them with water, about an inch above the eggs. Bring the water to a boil over high heat, then take the pan off the heat, cover it, and let the eggs sit in the hot water for 15 minutes. Once that’s done, drain the hot water and run cold water over the eggs until they’re cool enough to handle. Peel the eggs and slice them into about 1/4-inch thick pieces.

Step 2

Preheat your oven to 350°F (175°C). In a skillet, melt a tablespoon of butter over medium heat and cook the onion until it’s soft and translucent, which should take around 5 minutes. Spread the cooked onion evenly in a 9x13-inch baking dish, then layer the sliced eggs on top and sprinkle with the Swiss cheese.

Step 3

In a separate bowl, whisk together the condensed soup and milk until smooth. Add the mustard, seasoned salt, dill, and black pepper, then pour this mixture evenly over the eggs and cheese. Take the rye bread, spread each slice with softened butter, and cut them into quarters. Arrange the buttered bread pieces over the casserole, butter side up, overlapping if you need to.

Step 4

Pop the dish into the oven and bake for about 30 to 35 minutes, until the bread starts to brown and the casserole is heated through and bubbly. Let it cool slightly before serving.