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Creamy Béchamel Eggs

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
8 servings
Breakfast French
Creamy Béchamel Eggs
Ingredients
  • 1/2 cup butter
  • 1/2 cup flour
  • salt and pepper to taste
  • 1 quart milk
  • 8 hard-cooked eggs
  • 8 slices white bread, toasted
  • 1 pinch paprika
Instructions
1
Heat butter in a substantial saucepan over an intermediate temperature setting, approximately medium heat.
2
Combine the melted butter with flour in a bowl and stir vigorously until the mixture forms a smooth, uniform paste-like consistency, approximately 3 minutes.
3
Gradually incorporate milk into the mixture while continuously stirring until it reaches a gentle simmer, about 3 minutes.
4
Decrease the heat to a lower setting and continue cooking the mixture while stirring occasionally until it thickens, approximately 5-10 minutes longer.
5
Season the sauce with salt and pepper to taste.
6
Separate the hard-cooked egg whites from their yolks. Chop the egg whites coarsely and stir them into the sauce.
7
Press the egg yolks through a fine-mesh strainer, reserving the liquid for another use. Set the egg yolks aside.
8
Position a slice of toast on a plate and ladle 1/2 cup of the sauce over it. Top with egg yolks and a light dusting of paprika.