INGREDIENTS 12 Golden Eggs small cauliflower small broccoli 2 carrots 1 tbs butter 3 tbs wholemeal flour 1 ltr milk 250g cheese			Preparation time: 20 minutes Cooking Time: 30 minutes Serves: 4

PREPARATION 1. Hard boil ten eggs. 2. Cut broccoli and cauliflower into roses then boil or steam. 3. Cut carrots into matchsticks. 4. Prepare the cheese sauce: Melt butter, add flour then mix until smooth. Stir in the milk and heat until mixture is creamy smooth. Add a little hot mix to the eggs and mix-in to combine. Pour this back into the sauce and reheat to boiling. Turn heat off and add cheese but do not boil again. SERVING 1. Cut the eggs in half, lengthways and arrange in the centre of an oval oven-dish. 2. Place the cooked roses of cauliflower and broccoli around the eggs. 3. Pour the cheese sauce over. 4. Place the matchsticks of carrot lengthways into the eggs. 5. Return to the oven to brown for 10-15 minutes. 6. Garnish with chopped tomatoes, capsicum or bean sprouts, then serve. This recipe has kindly been supplied by St Joseph's College, Albany.