This easy recipe is a great, delicious way to use hard boiled eggs. My mom used to make it and I’m sure that it came from some 1980′s version Betty Crocker cookbook, but I just improvised it once when I had a craving for creamy eggs, and it turned out fabulously! So I have never once asked her where she got the recipe. My kids even devour it, and they really like that they can just pick it up, no utensils required.
Ingredients
- 6 pieces of bread (white or wheat, standard loaf size)
- 3 tBsp butter (plus a little extra for bread)
- 3 tBsp flour (regular or wheat both work)
- dry mustard, salt, pepper, paprika
- 3/4 to 1 c milk
- 4 hard boiled eggs
Instructions
- Preheat oven to 375 degrees.
- Remove crust from bread and spread one side of each slice with butter. Place in muffin tin, butter side down, and push in to form cup. bake in oven for 10-12 minutes.
- Meanwhile, in small saucepan, slowly melt butter over low heat (or melt setting if your cooktop has one). Once melted, slowly stir in flour and other spices (I use a decent amount of dry mustard, pepper, a little salt and paprika), a little bit at a time, fully incorporating with butter before adding more flour.
- Once all flour is added, stir constantly until mixture reaches a boil. Slowly stir in milk, stirring constantly. Mixture should stay slightly thick (unlike most white sauces where you want it to be thin).
- Stir in diced up hard boiled eggs. If mixture is too thin, just let it cook over medium low heat, until it thickens up. If mixture just pours from spoon, it is too thin.
- Serve in toast cups and top with parsley (dried or fresh).
Yummy! I love eggs!!