Monday, April 13, 2009


This has been a tradition in my family since I was little and it just isn't Easter without making it. It's fun to serve for breakfast after searching for eggs all morning and the dyed eggs turn the mixture many exciting different colors. Hope you enjoy it as much as my family does!!

White Sauce:
1/2 c. Butter
3/4 c. Flour
1 1/2 dozen Hard Boiled Eggs
Melt butter in pan, stir in flour - it will make a paste. Stir in a little milk at a time to thin out, keep stirring till it gets thick, than add more milk. I don't really measure it, just keep adding little at a time till it gets smooth with no lumps. You need to keep cooking and stirring to cook down the flour mixture. This gets rid of the flour taste. Add salt and pepper to taste (my mom usually doesn't use as much salt but my husband likes it to taste not so bland so he adds quite a bit - up to you). Over the years I have played with my white sauce to get it as good as we like it, so if you have better measurements and directions for a white sauce let me know?!
Peel and grate your hard boiled eggs into the mixture and stir till warmed through.  Serve over toast.  I usually use about 1 1/2 dozen eggs for this amount. It feeds 5-6 people.
(my brother-in-law enjoys this sprinkled with some tobasco sauce - hehehe)