Eggs with Cream Dressing
This classic recipe elevates simple hard-boiled eggs with a rich and creamy sauce, perfect for a light lunch or elegant brunch. The combination of buttery, savory flavors with the delicate texture of the eggs creates a comforting and satisfying dish. Serve this dish over toast for a complete and delightful meal.
Ingredients
- 2 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1 1/2 cups Whole milk
- 1 teaspoon Salt
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 6 eggs Hard-boiled eggs
- 4 slices Toast (Quantity estimated (not specified in original recipe))
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Instructions
- 1In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for about 1 minute until a smooth paste forms (roux). Gradually whisk in the milk, ensuring there are no lumps. Continue stirring until the mixture thickens, about 5-7 minutes. Season with salt and pepper.
- 2Peel the hard-boiled eggs. Separate the egg whites from the yolks. Finely chop the egg whites.
- 3Add the chopped egg whites to the cream dressing and stir to combine. Arrange slices of toast on a warm platter. Pour the egg and cream dressing over the toast. Force the egg yolks through a ricer or a fine mesh sieve onto the toast and dressing. Serve hot.
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