Eggs "alia Milanese"

Ingredients

• 4 Eggs (Large)
• 2 tablespoons Butter (Unsalted)
• 2 tablespoons All-purpose flour
• 1 cup Milk (Whole milk)
• 2 tablespoons Lemon juice (Freshly squeezed)
• 1 teaspoon Lemon zest (From one lemon)
• 0.25 teaspoon Salt (Or to taste)
• 0.125 teaspoon White pepper (Or to taste)
• 2 tablespoons Fresh parsley (Chopped, for garnish)

Instructions

1. 1Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 10 minutes. Drain the hot water and rinse the eggs with cold water until they are cool enough to handle. Peel the eggs and cut each egg into four pieces.
2. 2In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the sauce has thickened slightly. Remove from heat and stir in the lemon juice, lemon zest, salt, and white pepper. Taste and adjust seasoning as needed.
3. 3Arrange the quartered hard-boiled eggs on a platter. Pour the cream of lemon sauce over the eggs. Garnish with chopped fresh parsley. Serve immediately.