Courtney actually introduced this recipe to me (I know, right?) years ago. I had never had it before and I haven’t heard of anyone else making it since. Her grandmother used to make it for Courtney when she was a kid and it’s always been a favorite of hers. Eggs in white sauce.
You make a white sauce, chop boiled eggs into it, and serve it on toast. It is wicked. Sinfully good and just vaguely unhealthy (which is why you serve it with bacon and only eat it once every few months). It completely DOES NOT WORK with margarine. You’ve been warned. And topping off the milk with a wee bit of half and half makes for a richer, smoother sauce. We made it just this morning and, among the moans of “oh my god why haven’t we had this in forever it is sooo good” I managed to get a quick picture of the final product.
Some quick notes: The amounts listed below are for a medium-thick white sauce and it can easily be halved, doubled, quintupled, whatever. It’s the ratio that counts. And MAKE SURE to do everything on low until it’s time to stop. Otherwise your roux (which is what you have after all, flour and butter) might turn a color and before you know it you’re making gravy. For the two of us, we upped the recipe by 1/2 (which means 6 eggs, 3 tbsp of butter and flour, and 1 1/2 cups milk) but you just do whatever you want. I promise that this will feel like a decadent breakfast without a whole lot of work.
Eggs in White Sauce
at least 4 hard boiled eggs
2 tablespoons butter
2 tablespoons flour
1 cup milk
In a sauce pan, melt the butter over low heat. Sprinkle in the flour and stir until just cooked. Pour in the milk and stir constantly, raising the heat in increments every 2 minutes until the mixture has come to a simmer and is thickened. Add salt and pepper to taste. Chop the boiled eggs into the sauce and mix gently. Serve warm over toast and with a side of bacon or sausage.