Recipe by True Texas
This was one of the first dishes we learned to make when I was in Home Economics Class back in the late '60. We love it. The only problem seems to be making enough.
Top Review by ladams1221
This is comfort food for me. I never made it in Home Ec., which I took in the late 60's/early 70's, but my mom made it when I was a kid, always served over buttermilk biscuits. I think the original appeared in the Betty Crocker cookbook in 1956. My husband detests it, so I fix it for myself when he's either sick, or away. Yum!
- 6 hard-boiled eggs
- 2 cups milk
- 4 tablespoons butter
- 4 tablespoons flour
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 8 slices bread, toasted
Directions See How It's Made
- Melt butter, add flour and stir until the mixture is smooth and well blended.
- Add milk very slowly stirring as you add.
- Continue to stir and cook over a low heat.
- Cook until the mixture starts to thicken.
- Add salt and pepper to mixture and set aside.
- Peel boiled eggs and remove the yolks from the eggs.
- Chop the whites of the eggs and add them to the white sauce.
- Toast bread and slice it diagonally.
- Arrange the bread slices on a plate and pour the sauce over the toast.
- Take a grater and grate the egg yolks over the sauce.
- Serve warm.