Shrimp-Sauced Bacon and Eggs

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8 servings

Eggs:
2 slices bacon crisply cooked
8 hard-cooked eggs peeled and halved
lengthwise
1/3 cup mayonnaise or salad dressing
1/2 teaspoon paprika
1/2 teaspoon curry powder (1/2 to 3/4)
1/4 teaspoon dry mustard

Shrimp Sauce:
2 Tbsp. butter
2 Tbsp. flour
1 can cream of shrimp soup (10 oz.)
1 1/4 cup milk (soup can)
1/2 cup shredded cheddar cheese
1 pkg. small frozen (6 oz.) cooked
shrimp

Topping:
1 cup fresh bread crumbs
1 Tbsp. butter melted

Crumble the cooked bacon (rather small pieces) and set aside. Scoop egg
yolks from eggs and mash with mayonnaise, paprika, curry powder, and
mustard. Stir in crumbled bacon. Spoon yolk mixture back into white
halves.

Make Shrimp Sauce: Melt butter and flour together; stir. Gradually add
soup and milk; cook until thick and bubbly. Stir in cheese until
melted, then stir in frozen shrimp.

Arrange eggs in a shallow baking dish, about 7x11². Pour sauce over
eggs. Toss bread crumbs in butter and sprinkle on top of eggs and
sauce. Bake at 350° just to heat through, about 15 minutes. Makes 6
servings.

Note that this does not reheat well