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Granny's Hard Cooked Egg Mornay

6 tablespoons butter 
6 tablespoons flour 
1 cup chicken broth 
1 3/4 cups milk 
3/4 cup shredded sharp Cheddar cheese 
1/2 cup grated Parmesan cheese 
1/4 cup sherry 
1/2 teaspoon Worcestershire sauce 
salt and pepper 
12 eggs 
buttered bread crumbs 
chopped fresh parsley
In a medium saucepan over low, melt butter; stir in flour. Continue to cook and stir for 1 minute; add chicken broth. Stirring constantly, add milk gradually. Continue cooking and stirring until thickened. Stir in cheeses, sherry, and Worcestershire sauce. Stir until cheese is melted; add salt and pepper to taste. Hard cook eggs in shells; shell while still warm; place in a shallow baking dish. Surround eggs with the sauce and sprinkle with bread crumbs. Bake at 300° until heated through. Sprinkle with chopped fresh parsley before serving. Eggs Mornay serves 6.
There is little room left for wisdom when one is full of judgment. 
- Malcolm Hein