“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!” - by JOYCEJJ111
Ingredients
Adjust Servings
Original recipe yields 3 servings
Directions
- 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.
- 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.
- Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.
Nutrition
Amount Per Serving (3 total)
- Calories
- 311 cal
- 16%
- Fat
- 20.9 g
- 32%
- Carbs
- 12.4 g
- 4%
Based on a 2,000 calorie diet
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Reviews (58)
Rate This Recipe
"this is something our family has every easter morning. my kids love it. the only thing i notice is the sauce may be too thin. double the butter and flour. my grandmother used to make this a lot but ju..." See morest use the egg whites and then grate the yolks over the top. i believe she called it "golden rod"."
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