Creamed Eggs with Parsley
A simple and elegant dish of creamy white sauce with chopped egg whites and yolks, served over toast and garnished with fresh parsley.
Ingredients
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 2 cups Milk
- 0.25 teaspoon Salt
- 0.125 teaspoon Black pepper
- 4 Eggs
- 4 slices Bread
- 0.25 cup Fresh parsley (Chopped, for garnish)
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Instructions
- 1In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, and cook until the sauce has thickened, about 5 minutes. Season with salt and pepper.
- 2Separate the yolks from the whites of the eggs. Chop the whites finely and add them to the white sauce. Keep the yolks aside.
- 3Toast the bread slices until golden brown. Cut each slice in half lengthwise.
- 4Arrange the toast on a platter and pour the white sauce with egg whites over the toast. Force the egg yolks through a potato ricer or strainer, sprinkling them over the top of the sauce. Garnish with chopped parsley and remaining toast, cut into points.
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