A creamy white sauce adorns this hard-cooked egg dish served inside a crunchy toast shell. Add some fruit and a cup of coffee to complete this morning meal.
4 hard-cooked eggs
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
4 slices white bread, crusts removed
3 tablespoons butter, melted
Preheat oven to 400 (205C).
Peel 1 egg and slice in half lengthwise; carefully remove yolk, crumble and set aside for garnish. Peel and chop remaining eggs with extra egg white; set aside.
In a heavy saucepan over low heat, melt butter; add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt, pepper and chopped eggs.
Brush both sides of each bread slice with the melted butter and press into individual custard cups. Bake until lightly toasted, 8 to 10 minutes.
Remove toast from custard cups and place on serving plates. Spoon egg mixture into toast cups and sprinkle on reserved yolk.
Makes 4 servings.