Eggs in Mustard Sauce
- 8 eggs
- 1 1/2 Tbsp. butter
- 2 Tbsp. flour
- 2-3 cup milk
- 1 tsp. dry mustard
- 1/2 tsp. salt
Hard boil eggs, cut in two and keep warm. Melt butter; add flour then milk a little at a time; add salt and mustard. Bring to a boil and boil 2 minutes. Pour over the halved eggs. Serve hot with chopped parsley, sprinkled over the top.
By Robin from Washington, IA
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