Prep 15 mins
Cook 15 mins
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.
- 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
- 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.
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!
I learned this in home ec too, in the 60's. Having it today! Yummm!
Such an old recipe..but it's my family's favorite! To update it a bit add some Truffle Oil to the white sauce. A greet way to use those Easter eggs!