Among the many recipes passed down to me from my grandmothers, this is one of the best. It is a very simple meal, but something we always look forward to when Easter comes around.
As a girl, I grew up on a small island in Northwest Washington. Every year there was an Easter egg hunt at Jackson Beach that the Fire House put on. They brought the fire truck to the beach, and the siren blew signalling the beginning of the hunt! We scrambled along the beach scouring the driftwood, shells and rocks for the little colorful treasures. The plastic eggs were filled with candy and prizes. At the time, chocolate was certainly the most valuable and wonderful thing we would ever find at that beach! After we walked home from the chilly beach, my mother had this wonderful hot dish waiting for us. It is probably as “comfort” as food gets! And that may be why it brings back such warm memories!
Hard-boiled eggs, however many you want to eat! (1-2 per person)
Butter
Flour
Milk
Mustard
Worcestershire sauce
Salt
White pepper
Toasted Bread, I like whole wheat
Here’s a quick tip on making perfectly boiled eggs. Bring the eggs to room temperature (by running under warm water). Bring water to a boil (enough to cover the eggs). GENTLY lay the eggs in the water so they don’t crack. Reduce the heat so it is a little more than a simmer (medium). Set a timer for 14 minutes. Make sure the water stays hot enough. When the time is up, pour the water off and run cold water to stop the cooking.
To make the sauce: you will cook equal parts flour and butter together. Estimate about ½ cup of each – more for a larger batch. Melt butter in sauce pan and add the flour. Cooking over a medium heat stirring constantly until it begins to barely brown. Then you will add the milk – start with about 2 cups, you can always add more to thin out later. Then whisk this together until smooth and continue cooking on medium. It will take about 10 minutes to fully thicken, so stir frequently. Then you can add a squirt of mustard, a splash of Worcestershire, a dash of pepper, and salt to taste.
Then peel your eggs and drop them in your sauce which should be smooth and creamy, about the consistency of gravy. Serve it over toast, after the egg hunt at the beach! Bon Appetite!
