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Eggs in Creamy Sauce on Toast

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PREP TIME
20 min
COOKING TIME
5 min
TOTAL TIME
25 min
SERVINGS
6 servings
Breakfast
Eggs in Creamy Sauce on Toast
Ingredients
  • 12 hard-cooked eggs, peeled
  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 1 tablespoon chicken bouillon granules
  • 6 slices white bread, lightly toasted
  • salt and white pepper to taste
Instructions
1
Begin by separating the egg whites from the egg yolks and transferring the egg yolks to a separate bowl. Use a fork to gently break down the egg yolks, releasing their binding properties.
2
Next, chop the egg whites into tiny fragments and set them aside for later use. This will help to distribute their protein evenly throughout the dish.
3
Meanwhile, melt a small amount of butter in a saucepan over medium heat. Once the butter has melted, add a tablespoon of flour and stir until it forms a smooth paste.
4
Gradually pour in some milk, adding the chicken bouillon cube as you go. Continue stirring until the mixture is smooth and free of lumps, then gradually increase the heat to bring the mixture to a boil.
5
As soon as the mixture reaches boiling point, add the egg yolks and mix until they have fully incorporated into the sauce. Stir constantly to prevent lumps from forming.
6
Finally, stir in the chopped egg whites and serve the sauce over toasted bread. Season with salt and white pepper to taste.