0.5 cup (about 60 g) chopped cold cooked meat (ham recommended; chicken, veal, or fish may be substituted)
0.5 cup (about 55 g) buttered cracker crumbs, divided, plus extra to line dish
Instructions
1. Heat the oven to 375°F (190°C) — a moderately hot oven suitable for browning a crumb topping.
2. Chop the 6 hard-boiled eggs finely.
3. Butter a 1-1/2 to 2-quart (1.4 to 1.9 L) baking dish, approximately 8 inches (20 cm) square or equivalent oval. Sprinkle the bottom evenly with a layer of buttered cracker crumbs.
4. Layer assembly — first pass: spread half the chopped eggs over the crumbs, spoon half the White Sauce over the eggs, then scatter half the chopped meat over the sauce.
5. Layer assembly — second pass: repeat with the remaining eggs, remaining White Sauce, and remaining meat.
6. Cover the top evenly with the remaining buttered cracker crumbs.
7. Place the dish on the centre rack of the oven. Bake for 20 to 25 minutes, until the crumb topping is deep golden brown and the sauce is visibly bubbling at the edges. If the crumbs brown before the sauce bubbles, tent loosely with foil for the final 5 minutes.
8. Remove from the oven and allow to rest for 5 minutes before serving, so the layers firm slightly.
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