Creamy Admiral's Toast

Chef #848413's Note:

This is a wonderful breakfast combination of hard-boiled eggs, dried beef and Bechamel Sauce. The Bechamel Sauce is served over toast or buttermilk biscuits.

• Total Time: 22 mins
• Prep Time: 10 mins
• Cook Time: 12 mins

Ingredients:

Servings: 6

• ¼ cup maui onion (Minced)
• 1 serrano pepper (Minced)
• 6 hard-boiled eggs (Brown)
• 4 tablespoons pastry flour
• 4 tablespoons unsalted butter
• 1 cup heavy cream
• ½ teaspoon fine sea salt
• ½ teaspoon white pepper
• 1 pinch fresh nutmeg
• ½ teaspoon Worcestershire sauce
• 2 bay leaves
• 4 ounces chipped beef (Dried Beef)
• 6 slices rye bread
• 6 teaspoons Dijon mustard
• 6 strawberries (Lagre)
• ¼ chives (Minced)

Directions:

1. Hard boil the eggs and hold warm for service.
2. Mince Maui onions, Serrano peppers, place in a small bowl.
3. Melt butter in a medium saucepan. Slowly stir in pastry flour to form roux. Cook the roux 3-4 minutes.
4. In a small saucepan warm the heavy cream.
5. Slowly add warm cream into the roux. Add Maui onions, peppers, sea salt, white pepper, grated nutmeg, worcestershire sauce, bay leaves and dried beef.
6. Bring sauce to a slow boil, cook 3-4 minutes or until sauce has thickened. Stir sauce to prevent burning.
7. Remove sauce from heat and discard bay leaves. Reseason Bechamel Sauce with sea salt and white pepper to taste.
8. Assemble Creamy Admiral's Toast for service.
9. Spread 1 teaspoon mustard over each slice of toast and place on a warm plate.
10. Peel and slice warm hard-boiled eggs.
11. Spread one sliced hard-boiled egg over each toast. Cover egg slices with Bechamel Sauce and top with sliced chives.
12. Chef's Note: Use any type of bread for toast or biscuts.
13. Garnish the plates with 2 strawberries halves or fresh seasonal fruit.