This is a great recipe for those left over hard boiled Easter eggs.
This recipe was given to my by my amazing Mother In Law, Estelle. It's a Pennsylvania Dutch recipe. Being from Wyomissing, PA, she knows a thing or two about Pennsylvania Dutch cooking!
To make it truly authentic, after making what is essentially a white sauce add a couple of tablespoons of Worcestershire sauce. It will make it more savory.
Second, after plating over toast use a box grater to grate the egg yokes over the sauce.
- 4 hard boiled eggs
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/2 teaspoon salt
- A pinch of black pepper
- 2 tablespoons Worcestershire sauce
- 4 slices of toasted bread cut into triangles (I use gluten free, but feel free to use your favorite bread.
- Peel the hard boiled eggs and separate the yolk from the white.
- Dice the egg whites into bite size portions.
- Grate the yolks through a box grater and set aside. (chop if you must)
- Melt the butter in a heavy bottomed saucepan over low heat.
- Add the flour and blend well. (You're making a roux)
- Add the salt and the pepper.
- After about 4 minutes of cooking over low heat add the cup of milk and turn up the heat to medium.
- Stir constantly until the milk begins to thicken.
- Add the egg whites and heat through.
- Toast the bread and cut each piece into 4 triangles.
- Place bread on a plate and scoop a good portion of the prepared white sauce mixture over the bread.
- Garnish with the egg yolk and sprinkle a little paprika.