My family's long-honored Easter tradition, this hard-boiled egg & white sauce on hardy toast sprinkled with parmesan cheese is a delicious and filling breakfast treat.
- 1 stick butter
- ½ c flour
- 1 ½ tsp dry/wet mustard (optional)
- ¾ tsp salt
- ¾ tsp pepper
- 6 c milk
- 12-14 eggs
Hard-boil the eggs and remove shells.
Melt butter in a large saucepan.
Blend flour, mustard, salt and pepper into the melted butter.
Simmer sauce a few minutes until it's smooth and bubbly.
Stir in milk slowly, a little at a time at first, mixing it well with the butter.
Heat to a boil, as soon as it gets to a boil, begin cutting the eggs into chunks and stir them in.
Serve over toast and top with finely grated parmesan cheese. Salt and pepper to taste and mix it well on your plate.
Leftovers keep well and taste great too!