4 to 6 slices of toast depending on how far you need to stretch
Mince the onion. Slice the eggs into about 6 slices per egg.
Put milk in small sauce pan on medium heat to warm. Melt butter in non-stick pan. When butter foal subsides, cook onions in butter for 5 ish minutes until soft but not brown. Then add flour and cook for a minute or two more. Whisk in warmed milk and keep whisking until mixture thickens. Salt and pepper to taste. Add sliced eggs and cook another minute or so. Serve on the toast slices.
We added Tabasco to ours and they were gone in 10 minutes with everyone saying we need to make them again. We have 3 chickens in the back yard so I figure the whole thing cost maybe $2 tops.
icarusaxel
I have been making this all my life and never knew it had an actual name. Only difference is I remove the yolk and crumble on top when done.
2 Comments
Found in an 1800s cookbook. Family devoured it.
4 hard cooked eggs
Half an onion
2tbsp butter
2tbsp flour
2c milk
4 to 6 slices of toast depending on how far you need to stretch
Mince the onion. Slice the eggs into about 6 slices per egg.
Put milk in small sauce pan on medium heat to warm. Melt butter in non-stick pan. When butter foal subsides, cook onions in butter for 5 ish minutes until soft but not brown. Then add flour and cook for a minute or two more. Whisk in warmed milk and keep whisking until mixture thickens. Salt and pepper to taste. Add sliced eggs and cook another minute or so. Serve on the toast slices.
We added Tabasco to ours and they were gone in 10 minutes with everyone saying we need to make them again. We have 3 chickens in the back yard so I figure the whole thing cost maybe $2 tops.
I have been making this all my life and never knew it had an actual name. Only difference is I remove the yolk and crumble on top when done.