This is a wonderful way to use up Easter Eggs. A traditional Easter morning breakfast at our house. My children are all grown now, but still fix this for their children.
To make white sauce, melt butter in the top of a double boiler. Blend flour and salt, stir into melted butter and add milk. Stir and cook until thickened. Chop up whites of 3 hard boiled eggs and add to white sauce. Pour over 6 slices of toast. Sprinkle hard boiled egg yolks (which have been pushed through a sieve or grated) over the top of the sauce covered toast. Serve warm. Adjust recipe to the amount of toast needed for the number of people being served.
|Time:||15 Minutes Preparation Time|
10 Minutes Cooking Time
Source: I learned to make this while in high school Home Ec class back in the late '50s
By Joan from Chillicothe, MO
Thank you so much for this recipe, I can remember my older sister making this for us, she also learned it in home ec. I have always wanted the recipe.
Thanks for the memory. I also made this in H Ec. back in 1951- 1952. Had forgotten all ablout it. I made it for my folks and a few times for my hubby. I haven't made it since. Might have to make it for my grands and greats. LOL . GG Vi
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