Egg Sauce {Grandma's Recipe}

Dec 3, 2012

When I was little, my grandmother would fix egg sauce over toast for me when I spent the night. I had forgotten all about it until I ran across a recipe for a simple white sauce in Joy of Cooking several years ago. That sparked my memory and, now, my boys also love egg sauce over toast.

The recipe is simple and made from pantry staples. Milk. Butter. Flour. Eggs. Nothing fancy here. It is a just simple white sauce with chopped hard-boiled eggs stirred in. You could use the plain white sauce to cream vegetables too, although I've never tried that.

Egg Sauce

2 Tbs unsalted butter
2 Tbs unbleached AP flour
1 cup milk (I use whole, but you can adapt to your preferences)
2-3 hard-boiled eggs, peeled & chopped

Place butter in small saucepan over medium-low heat until melted. Whisk in flour until smooth; stirring constantly for 1-2 minutes. Remove pan from heat and slowly whisk in milk. Return to heat and bring to a simmer, whisking constantly. Continue cooking and whisking until sauce is smooth and thickened. Remove from heat and stir in chopped eggs.

Season to taste with salt and pepper. Serve over toast. (My favorite is sourdough.)

1 comment:

  1. I'm going to out this on my list to make for hubby. I think he'd really like it. I've never seen this before.


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