Instructions
- Boil the eggs
Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9–10 minutes. Drain, cool in cold water, peel, and chop the eggs. - Make the creamy sauce
In a medium saucepan, melt the butter over medium heat.
Add the flour and whisk continuously for about 1 minute to create a smooth roux. - Add the milk
Gradually pour in the milk while whisking constantly to avoid lumps.
Continue cooking and stirring until the sauce thickens, about 4–5 minutes. - Add the eggs
Stir in the chopped eggs and season with salt and pepper.
Let the mixture simmer gently for 2–3 minutes, allowing flavors to combine. - Prepare the toast
Toast the bread slices until golden and crisp. - Assemble and serve
Spoon the creamy egg mixture over the toast.
Serve immediately while warm and creamy.
Recipe Details
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Servings: 2–3
Difficulty: Easy
Serving Suggestions
- Add a side of fresh fruit for a light contrast
- Serve with bacon or sausage for a hearty breakfast
- Pair with simple green salad for a balanced meal
- Add a sprinkle of paprika or fresh herbs for extra flavor
