Prep 10 mins
Cook 7 mins
Yummy, quick breakfast, just a little different. My grandmother used to make this for us years ago.
- 4 hardboiled egg, shelled
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1⁄4 cups milk (whole or lowfat)
- salt and pepper
- 2 toasted English muffins or 2 slices toasted bread
- Separate the whites and yolks of cooked eggs, dice the whites, set aside yolks.
- Place butter in saucepan, and melt over medium heat.
- Stir in flour, stirring constantly, until butter and flour are well blended; then cook over low heat stirring at least 2 minutes more.
- Slowly add milk, stirring constantly and cook for 5 minutes.
- Stirring until sauce has thickened, add salt and pepper to taste.
- Add the diced egg white to the sauce.
- Place toasted english muffin halves on serving plates, spoon sauce over muffins.
- Using a fine grater, grate egg yolks over each portion.
- Serve hot.
A new family tradition (only 30 years old). Delicious and great and nutritious way of using up hard boiled
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!
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.