On Jul 25, 1:23*pm, "Dora" > wrote:
> 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

Haven't had that in ages...now I'm hungry for it. OH well.