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. 

Ingredients:

• 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.
• Paprika

1. Peel the hard boiled eggs and separate the yolk from the white.
2. Dice the egg whites into bite size portions.
3. Grate the yolks through a box grater and set aside. (chop if you must)
4. Melt the butter in a heavy bottomed saucepan over low heat.
5. Add the flour and blend well. (You're making a roux)
6. Add the salt and the pepper.
7. After about 4 minutes of cooking over low heat add the cup of milk and turn up the heat to medium.
8. Stir constantly until the milk begins to thicken.
9. Add the egg whites and heat through.
10. Toast the bread and cut each piece into 4 triangles.
11. Place bread on a plate and scoop a good portion of the prepared white sauce mixture over the bread.
12. Garnish with the egg yolk and sprinkle a little paprika.
13. Enjoy!