Ingredients

• 1
• mediumonion, finely chopped
• 2
• tablespoonsbutter
• 4
• teaspoonsall-purpose flour
• 1 1/2
• cupsmilk
• 8
• ouncessharp cheddar cheese, shredded (2 cups)
• 3
• poundsrusset potatoes, peeled and thinly sliced*
• 1 1/2
• cupschopped fresh broccoli
• 1
• tablespoonvegetable oil
• 8
• eggs
• 2
• tablespoonsmilk
• 6
• slicesbacon, crisp-cooked, drained, and crumbled
• 1
• largetomato, chopped

Directions

1. Preheat oven to 325 degrees F. In a medium saucepan cook onion in butter over medium heat for 4 minutes or until tender, stirring occasionally. Stir in flour, 1/2 tsp. salt, and 1/2 tsp. ground black pepper. Stir in milk; cook and stir until slightly thickened and bubbly. Stir in cheese until melted.

2. In a 3-quart baking dish, layer potatoes, then cheese sauce. Bake, covered, about 55 minutes, until potatoes are tender.

3. In a large skillet, cook broccoli in hot oil over medium heat for 5 minutes, until nearly tender, stirring frequently. In a large bowl, beat together eggs, water, 1/2 tsp. salt, and 1/4 tsp. ground black pepper. Pour over broccoli in skillet. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges. Using a spatula, lift and fold partially cooked egg so uncooked portion flows underneath. Cook 2 minutes more or until egg is cooked yet still moist. Spoon over potatoes. Top with bacon and chopped tomato. Serve immediately.

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