chowhound
03-22-2009, 01:02 PM
I got the basic recipe for this from an internet friend. She was helping me find a way to use up eggs and I love this recipe. It's so simple, too. It's probably one of those common recipes that I just never heard of. Here is my interpretation.
Have some hard cooked eggs on hand and separate the cooked white from the yolk. I use a dull paring knife and cut a slit around the egg. It will pop right apart. Chop the white and crumble the yolk, keeping separate.
I'd figure about 4-6 eggs is enough for the amount of this sauce and that should get you two nice servings.
Make a butter and flour roux over med heat. I use about 1/2 stick of butter and a couple big spoonfuls of AP flour (not quite 1/4c) added after the butter has melted. I don't let the roux get dark, so after it's bubbled awhile and the flour has been mixed in and disappeared, then I add about 1c of whole milk. I also season it at this point with salt and pepper.
*Penzzeys Smoked Spanish Paprika was added to the second pic's sauce, which accounts for the loss of whiteness in the sauce, but adds to the taste, which you can't see :lol:
Once the milk has come to a bubble and everything is thoroughly mixed and a nice consistency, turn down the heat and add the egg white solids to heat through.
*In the second pic you will see I also added some cubed cooked ham and cooked cut asparagus.
When everything is heated through to your liking, serve it over toast and add the crumbled yolk solids to the top.
Have some hard cooked eggs on hand and separate the cooked white from the yolk. I use a dull paring knife and cut a slit around the egg. It will pop right apart. Chop the white and crumble the yolk, keeping separate.
I'd figure about 4-6 eggs is enough for the amount of this sauce and that should get you two nice servings.
Make a butter and flour roux over med heat. I use about 1/2 stick of butter and a couple big spoonfuls of AP flour (not quite 1/4c) added after the butter has melted. I don't let the roux get dark, so after it's bubbled awhile and the flour has been mixed in and disappeared, then I add about 1c of whole milk. I also season it at this point with salt and pepper.
*Penzzeys Smoked Spanish Paprika was added to the second pic's sauce, which accounts for the loss of whiteness in the sauce, but adds to the taste, which you can't see :lol:
Once the milk has come to a bubble and everything is thoroughly mixed and a nice consistency, turn down the heat and add the egg white solids to heat through.
*In the second pic you will see I also added some cubed cooked ham and cooked cut asparagus.
When everything is heated through to your liking, serve it over toast and add the crumbled yolk solids to the top.