The Farmer Family Cookbook

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Janette Johnson: My version: Make a white sauce. Add cut up hard boiled eggs, leaving the shells on or off, either way it will still taste so awful. Eat with toast. I don’t know why Mom enjoyed this so much! Debbie McFarland: I loved these!

Ingredients

• .250.0625 cup butter
• .250.0625 cup flour
• 30.75 cups milk
• Hard boiled eggs, peeled and sliced
• Salt and pepper to taste

Steps

1. In a saucepan over low heat, make a white sauce by melting the butter and whisking in the flour to form a roux. Whisk in milk, a little at a time, increase heat to medium-high and cook stirring until thickened. Bring to a boil and add sliced eggs. Salt and pepper to taste. Serve over toast.