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So here is my recipe for the white sauce, and remember…..add as many hard boiled eggs as you like!!!
Simple white sauce: 4 tablespoons butter ½ cup flour 4 cups milk (skim milk does not make the best white sauce, I usually use 2% or whole milk….indulge…..its Easter!) Salt & pepper Melt the butter, add the flour until it forms a paste. Add the milk and stir well until it is smooth. Continue to heat over a low to medium heat, stirring constantly until it thickens. Add salt and pepper (you can use a white pepper if you prefer)……….AND “all those eggs”. Chop them, dice them, drop them in, stir them around and serve it up on a warm piece of toast!!! |
What do you do with all those Easter Eggs?
For as long as I can remember, every Easter after finding all the eggs my mother fixed a delicious breakfast. She prepared a white sauce which simmered on the stove while all the hidden eggs were located. After we brought them into the kitchen she took the eggs, one by one, shelled them, and cut them up, dropping them into the white sauce. We each took our plates with 2 pieces of toast and watched as she ladled the warm delicious sauce and eggs on top of the toast. The breakfast was made all the more colorful with the eggs that had cracked when we dyed them. It made for a colorful breakfast, with some of the egg whites tinted with the colors of spring. I remember asking my mom why did we always have the same breakfast every Easter to which she replied, “What else are you going to do with all those eggs?” After all, she pointed out, not everyone likes deviled eggs and there are only so many things you can do with a hard-boiled egg. Such a clever mom! It was always my favorite breakfast. Now, after all those years, I serve the same breakfast to my husband and daughter, who also love it. My husband had never had eggs in white sauce served over toast and to my surprise, everyone I have met over the years has never heard of it either. Even when I scour cook books, I never find the recipe. I am surprised. After all, it is a logical, simple and delicious way to use “all those eggs.” |