Ingredients:
1 tablespoon butter
1 tablespoon flour
1 cup milk
½ teaspoon salt
1/8 teaspoon white pepper, optional
4 hard boiled eggs
2-3 pieces of bread, toasted and buttered
Paprika and parsley for garnish
Directions:
Cook the eggs until hard boiled. Peel eggs, and chop the egg whites into small pieces. Set egg yolks aside. In a small saucepan, melt 1 tablespoon of butter. Remove from the heat and stir in flour. Gradually stir or whisk in the milk and bring to a boil, stirring constantly until sauce thickens, about 1-2 minutes. Stir in salt and white pepper.
Add chopped egg whites to the sauce, mix and heat through. Slice the buttered toast in triangles (or points) and arrange on plate.
Pour sauce over the toast. Push the egg yolks through a strainer, ricer or sieve and sprinkle over the top of the sauce. Sprinkle very lightly with paprika or parsley and serve immediately. Serves 1-2.
Jan's Tip for the perfect Hard Boiled Eggs:
At first I thought it was a gimmick, but I've come to depend on my EGGSACT EGGTIMER for perfectly cooked eggs. It's a little red gadget the size of an egg.
Drop it in the water with your eggs, and it will indicate by a change in color exactly when your eggs are soft, medium or hard boiled. The Eggsact Eggtimer is found in most kitchen supply stores.
