Rating: 4.5 stars
116 Ratings
  • 5 star values: 74
  • 4 star values: 31
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 3

All you need are the eggs and a cream sauce. This dish is great served over toast at breakfast for the day after Easter because it uses up some of your leftover eggs!

Recipe Summary

cook:
10 mins
total:
20 mins
prep:
10 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place egg 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.

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  • Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.

  • Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.

Nutrition Facts

312 calories; protein 18.6g; carbohydrates 12.4g; fat 20.9g; cholesterol 405.4mg; sodium 261.3mg. Full Nutrition
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