Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. When water starts to boil cover then pan and turn off the heat. Let eggs sit in the covered pan for 10 minutes.
Rinse the eggs under cold water and peel off the shells. Slice the eggs in half, separate the yolks from the whites and set them aside.
Melt the butter in a saucepan over medium heat. Stir in the flour, 1/2 tsp salt, and 1/4 tsp pepper until thoroughly combined. Slowly whisk in the milk and bring to a slight boil. Reduce heat to low and cook while stirring until thickened, about 5 minutes.
Take the saucepan off the heat. Roughly chop up the egg whites and stir them into the sauce. Season sauce with salt & pepper to taste.
Slice the toasts in half diagonally and lay them on a serving platter. Pour the sauce over top of the toast. Crumble the egg yolk on top of the sauce and serve.
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