METHOD
Melt butter in a saucepan
over low heat. Remove from heat and whisk in flour to make a roux Return
to heat, and stir over low heat for a minute or two. Add warmed milk,
and stir continuously with whisk until sauce thickens.
Simmer, stirring constantly
for 5-8 minutes.
Stir in mustard. Season
to taste.
Peel eggs and slice in
half, lengthways.
Arrange eggs with cut
sides down on warmed serving dish and cover with mustard sauce.
Serve with warm, homemade
bread and farm butter.
Serves: 6 - 8
recipe from www.inmamaskitchen.com
Contributor: Meryl
Grebe
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