Comfort Me With Eggs Potpie

Preheat your oven to 375 F.

Take your hardboiled eggs and peel them, then cut them in half and place in them in a six cup baking dish. If you’d like to chop them up a little more, feel free.

Heat the milk in a saucepan until steam starts to rise, but don’t boil it. Turn off heat and set this aside.

In another saucepan, add the butter, garlic, onion, and mushrooms and heat until the butter melts. Season with basil and then add the flour, and cook briefly before adding the milk, slowly and mixing swiftly. Season with salt, pepper, and a pinch of paprika – feel free to play with seasonings. I’m sure dill would be delicious.

Let thicken, which will take about three minutes, then pour over the chopped eggs.

Now mix the 3 tablespoons melted butter, panko, 2 teaspoons paprika, as well as salt and any other seasonings you desire (add to taste) in a dish until the crumbs are all buttery. Spoon the filling over the egg/cream mixture and smooth out evenly.

Pop this puppy in the oven and leave for about a half hour, until the the top is a deep golden color and everything is bubbly and delicious looking.

Serve.