We got this from my mother in law. We serve it for dinner as much as we serve it for breakfast. You can double the recipe. You may need more salt
- Combine dry mix with melted butter and add milk to make a hot white sauce. Seperate egg yokes from egg whites and crumble eggs yokes in a small bowel. cut up egg whites. Add egg whites to the white sauce and pour over toast. sprinkle tops with egg yokes and serve hot. Enjoy.
This is a nice breakfast, lunch, or brunch recipe. I halved it for my husband and I. At the time I made it, the instructions didn't say to make the sauce in a saucepan and I'm pointing this out for a novice cook who may not realize this is a cooked sauce! I melted the butter in a saucepan over low to medium heat and whisked in the flour. To keep the sauce white, I fairly soon whisked in the milk. Since I like a thicker sauce, I used a tablespoon of flour for 1/2 the recipe and I didn't think it needed more salt. I chose this recipe because it is nostalgic for me as my grandmother used to make this same dish with a slightly different presentation. She used to slice the eggs in half and mound two halves on each slice of toast and poured the sauce over and garnished with a sprinkling of paprika. Thanks for posting, Chef #1086570! Made for PAC Spring 2011.
I haven't had this in years - my mom used to make "creamed eggs" with the whole egg mixed into the bechamel (white sauce) rather than sprinkling the yolks on top. I cut the recipe in half (and ate it all myself! oops), using 3 eggs. Used a little more pepper (black as I didn't have white on hand). Thanks for bringing me back to my childhood! :)
A quick and easy lunch! I cut recipe to 2 eggs to serve 2 and used it on some leftover cornbread. Delicious! Made for Spring Pick a Chef Game.