ImStillMags wrote:
>
> Make a bechemel sauce (I call it white sauce) with lots of butter,
> salt and pepper.
> Soft boil a couple of eggs so that the yolks are still quite soft,
> or
> used poached eggs cooked
> to your preferred doneness level. Slice or place those eggs over
> a
> piece of toasted
> bread ( I prefer a thick hearty whole grain bread) and top with the
> bechemel sauce.
>
> This is suprisingly yummy !!

Creamed eggs. Delicious. Just as good with chunks of hard-boiled
eggs, too.

Dora