Hard-boiled eggs coated in bechamel sauce: perfect for breakfast or brunch, served over crispy toast!
Make This Recipe
Eggland's Best Hard-Cooked Peeled Eggs, 1 package (6 eggs)
2 oz (55 gr) unsalted butter
1/3 cup (40 gr) all-purpose flour
2 cups (475 ml) milk, warm
1/4 teaspoon nutmeg
1/2 teaspoon salt
pepper to taste
fresh parsley, for garnish
- In a medium saucepan melt the butter cut into pieces over medium heat. As soon as it melts, add the flour and whisk until smooth. Cook for about 2 minutes.
- Add about 1/4 cup of warm and whisk until smooth. Add the rest of the milk, some at a time, while stirring continuously until smooth. Bring to a slow boil while stirring. Cook for about 2 or 3 more minutes or until the sauce reaches the desired thickness. Season with salt and nutmeg.
- Chop the eggs and fold them into the sauce. Serve warm over toast, with ground pepper and fresh parsley if you wish.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More