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"Hunger is the best sauce in the world."--Cervantes

Eggs On Toast Recipe

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This recipe for Eggs On Toast is from Family History's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T Butter
2T flour
¼ t salt
1 cup milk
Hard Boiled Eggs
Directions:
Directions:
In a small, heavy saucepan, melt 2T butter.
Blend in 2 T flour.
Add ¼ t salt.
Cook over low heat, stirring, 4-5 minutes.
Slowly add 1 cup of milk, stirring constantly.
Continue cooking slowly until smooth and thickened.
Cut up a few hard boiled eggs into the basic white sauce
(Leave a few of the yellow cooked yokes out though and put those into a sifter)

Serve the white sauce with hard boiled eggs over buttered toast. It’s nice to sift a little yoke and salt and pepper on top
Personal Notes:
Personal Notes:
We always ate this for breakfast…We call it eggs on toast. Sad I cannot do it any more, too much gluten too hard to “gluten free” it!

 

 

 

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