Total Time
17mins
Prep 10 mins
Cook 7 mins

Yummy, quick breakfast, just a little different. My grandmother used to make this for us years ago.

Ingredients Nutrition

  • 4 hardboiled egg, shelled
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 14 cups milk (whole or lowfat)
  • salt and pepper
  • 2 toasted English muffins or 2 slices toasted bread

Directions

  1. Separate the whites and yolks of cooked eggs, dice the whites, set aside yolks.
  2. Place butter in saucepan, and melt over medium heat.
  3. Stir in flour, stirring constantly, until butter and flour are well blended; then cook over low heat stirring at least 2 minutes more.
  4. Slowly add milk, stirring constantly and cook for 5 minutes.
  5. Stirring until sauce has thickened, add salt and pepper to taste.
  6. Add the diced egg white to the sauce.
  7. Place toasted english muffin halves on serving plates, spoon sauce over muffins.
  8. Using a fine grater, grate egg yolks over each portion.
  9. Serve hot.
Most Helpful

A new family tradition (only 30 years old). Delicious and great and nutritious way of using up hard boiled

Marty K. April 20, 2014

I was skeptical about this at first - but with 4 kids I had a TON of Easter Eggs to use up this year! I just tried this (made a half recipe for 1 person) and it is SUPER YUMMY. Very creamy and delicious. I did add a few drops of Tabasco to the sauce just to give it a little zip and plenty of salt. I didn't use a grater on the yolks - just rubbed them between my fingers and they crumbled very nicely. Thank you for the wonderful recipe!

ColeyU April 22, 2009

I learned to make this in home ec too back in 1958 only then we served on toast. The English Muffins were different but a very good alternative. Made for the Easter Egg Hunt 2009.

Julie B's Hive April 12, 2009