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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Easily made and a beautifully elegant presentation. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
3 eggs, hard cooked and peeled |
1 cup medium white sauce, hot |
6 slices bread, toasted |
parsley, for garnish (optional) |
Directions:
1. Separate yolks and whites of boiled eggs.
2. Chop whites finely and add to white sauce.
3. Pour sauce over 4 pieces of the toast.
4. Rub egg yolks through a strainer or crumble very finely and sprinkle over the top.
5. Cut remaining toast in triangles and place on side of dish.
6. Garnish with parsley.
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