All you need to make creamed eggs are hard-boiled eggs and a béchamel sauce. Delicious served on toast for breakfast the day after Easter because it uses up some of your leftover eggs!
Creamed Eggs
All you need to make creamed eggs are hard-boiled eggs and a béchamel sauce. Delicious served on toast for breakfast the day after Easter because it uses up some of your leftover eggs!
Ingredients
- 6 large eggs
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- ⅛ teaspoon ground white pepper Optional
- salt and freshly ground black pepper to taste
Instructions
- Gather the ingredients.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually mix in milk so that no lumps form and stir constantly until mixture comes to a boil.
- Stir white pepper, salt, black pepper, and chopped eggs into the sauce; stir until eggs are heated through.
