Cholesterol Casserole with Bacon
Warning! To be eaten once every five years. Have a cardiologist present.
1/2 pound bacon
3 tablespoons butter
2 large onions, chopped
8 hard-boiled eggs, sliced
3/4 cup mayonnaise
1/4 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon brown mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 350 degrees F. Fry bacon in a large skillet until very crispy. Remove to a paper towel and discard all but 2 tablespoons bacon grease. Melt butter with the bacon grease and fry onions until tender and golden.
In an ungreased casserole dish, place half the onions on the bottom. Add all the egg slices, then top with remaining onions.
Make sauce: In a medium bowl, whisk together mayonnaise, cream, Parmesan, mustard and salt and pepper. Spoon over the onion-egg mixture and bake 12 minutes. Switch oven to broil and cook a few minutes more, until nicely browned. Remove from oven and top with crumbled bacon. Serves 6.