This is great for a Christmas breakfast. My husband, Bill, always had the job of peeling and chopping the eggs.
1 dozen hard-cooked eggs
12 slices toast or English muffins
Medium-thick white sauce
WHITE SAUCE
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups milk
Salt and pepper
Peel the eggs and separate the yolks from the whites. In a small bowl finely chop the whites. In a separate bowl mash the yolks with a fork.
For the white sauce, in a small saucepan on medium heat melt the butter. Add the flour and stir until moistened. Slowly add the milk, stirring constantly. Add the salt and pepper to taste. Bring to a slow boil until the sauce reaches the desired thickness. Add the egg whites. Serve over the toast or English muffins. Top with the egg yolks. Garnish with parsley.
YIELD: 10 TO 12 SERVINGS
Sophia DeMoss
Social Circle, Georgia