Here’s a delicious and unique breakfast or brunch idea for this Easter. It’s easy, quick, impressive and most importantly, good! Charlie’s mom, the often-referenced Miss Pat, is known for her cream sauces and creamed dishes – peas, chipped beef, lima beans and…eggs.
Charlie has been telling me about them for years and how delicious they are for breakfast and he was right! A simple white cream sauce (or bechamel sauce) with sliced hard boiled eggs, seasoned generously with salt and pepper, a splash of Worcestershire sauce and some cheddar cheese. If you like Eggs Benedict, you’ll probably like this as well. And if you have children, chances are you’ll be hard boiling eggs for the hunt on Sunday anyway, so go ahead and boil up a few extra and try this tasty dish.
Serve on top of a toasted English muffin or Miss Pat likes them in toast cups that she makes by cutting away the crust of white bread, forming the slices into a muffin tin and toasting them in the oven until golden brown.
Add fresh fruit to the plate and some nice crisp bacon or sausage patties and you’ll have something special for your family for Easter breakfast or brunch. This is my favorite kind of dish-it looks a little fancy, but it’s ‘home-cooked’ satisfying. Hope your family thinks so too. Happy Easter!
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- Splash of Worcestershire sauce
- 1/4 cup shredded sharp cheddar cheese
- Salt & pepper to taste
- 4 hard boiled eggs, peeled & thickly sliced
- 4 English muffins, split & toasted or 8 pieces white bread, crust removed
- Chopped parsley for garnish (optional))
- In a heavy bottom sauce pan, melt butter over medium heat and drop the flour in by the tablespoons.
- Mix constantly until blended and bubbling, about 2 minutes or so but don't let brown.
- Add the milk and stir to blend. Allow to cook on medium heat until sauce starts to thicken. Stir constantly to avoid clumping or sticking.
- When sauce is thick, pour in a splash of Worcestershire sauce and cheese. Stir to blend.
- Generously salt & pepper to taste.
- Turn heat down and gently drop in the slices of egg.
- Gently fold eggs into sauce-don't over stir, just coat. Allow to heat through on warm.
- To serve with English muffins: toast muffins on a baking sheet in the oven or in a toaster until golden brown. For toast cups: gently press slices of crustless white bread into an ungreased muffin tin to form a little cup and bake at 350 degrees until toasty brown.
- Spoon creamed egg mixture atop English muffins or over toast cups, sprinkle with chopped fresh parsley (optional) and serve hot.
- Patricia Kelley's (Miss Pat to me) delicious recipe!