Every Easter this is a must for our family. It's usually a little more technicolor from using dyed eggs, but the dyes didn't seem to go through the shells as much this year. This version of the recipe makes a much smaller batch than I have ever made, but you get the general idea.
SERVES 3 -4
- 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.
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