I’ve seen this recipe called several different things. It is essentially hard boiled eggs in a white sauce on top of toast. We like food on bread, two notables being Welsh Rarebit and tuna melts. This is the plain version, suitable for breakfast or dinner, especially when rounded out by a cup of vegetable soup at dinner. (I served the infamous Frog Eye Soup with it tonight. The little pastas look like frog eyes somehow.) I saw fancier recipes that included brie or curry but I went plain.
This probably serves 6 as a light supper, especially with soup. I know I’ve got leftovers from the 3 of us.
- 6 hard boiled eggs
- 2 Tbs butter
- 2 Tbs flour
- 1 cup milk
- salt and pepper to taste
- cayenne to taste
- buttered toast
- Peel the hard boiled eggs and cut them in half. I went to the extra step of separating the yolks from the whites, but will skip it next time. If you want, separate the yolks into a small bowl and mash them up. Chop the whites (or the whites and yolks.)
- Melt the butter in a saucepan, then mix in the flour with a whisk, cooking a few minutes until it just lightly browns. Watch it carefully. Slowly whisk in the milk and cook a few minutes, stirring, until thickened. Season with salt, pepper, and cayenne. Mix in the egg (whites or whites and yolks).
- Make your toast and butter it. Spoon the sauce over the toast (and sprinkle the yolks over the top if you didn’t mix them in with the whites.)