Prep 10 mins
Cook 10 mins
Easily made and a beautifully elegant presentation. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 3 eggs, hard cooked and peeled
- 236.59 ml medium white sauce, hot
- 6 slice bread, toasted
- parsley, for garnish (optional)
- Separate yolks and whites of boiled eggs.
- Chop whites finely and add to white sauce.
- Pour sauce over 4 pieces of the toast.
- Rub egg yolks through a strainer or crumble very finely and sprinkle over the top.
- Cut remaining toast in triangles and place on side of dish.
- Garnish with parsley.
Made for Help a Camera-less Chef Game #5 ~ Your intro could not be more accurate. This is very easily made & so lovely! I hard-boiled my eggs last nite & prepared them so they would be good to go this morning. I did start by rubbing the yolks thru a strainer, but found it easier & quicker to crumble them. A med white sauce is key as you do not want it runny-thin or gravy thick. It also should be tasted for S&P to taste pref ~ the sauce & eggs will need it. This was a very fast-fix & impressed my *breakfast hound* DH b4 he left for work. Thx for sharing this recipe w/us. :-)
I grew up eating this dish on Sunday mornings. Everybody I have made it for absolutely loves it.