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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!
Ingredients
- 6 eggs
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/8 teaspoon ground white pepper, if desired
- salt and pepper to taste
Directions
Step 1
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.
Step 2
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.
Step 3
Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 3 | |
| Calories 312 | |
| % Daily Value * | |
| Total Fat21g | 27% |
| Saturated Fat10g | 50% |
| Cholesterol405mg | 135% |
| Sodium261mg | 11% |
| Total Carbohydrate12g | 5% |
| Dietary Fiber0g | 1% |
| Total Sugars8g | |
| Protein19g | |
| Vitamin C0mg | 2% |
| Calcium247mg | 19% |
| Iron2mg | 12% |
| Potassium386mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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