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Scalloped Eggs

8 Tbs (110 g) butter 3 cups (750 ml) bread crumbs 8-12 hard-boiled eggs, sliced Freshly grated nutmeg to taste Salt and freshly ground pepper to taste Cayenne pepper to taste (optional) 1 1/2 cups milk or half-and-half

Melt the butter in a large skillet over moderate heat and toast the bread crumbs until lightly browned and the butter is absorbed. Spread half the crumbs in a greased baking dish. Top with the sliced eggs and season with nutmeg, salt, pepper, and optional cayenne. Pour the milk over the eggs and top with the remaining bread crumbs. Bake in a preheated 400F (200C) oven for 20 to 25 minutes. Serves 4 to 6.