Makes 4 servings.
- 6 - eggs
- 2 - Tablespoons butter
- 1 - Tablespoon flour
- 1/2 - cup milk
- 1/2 - teaspoon salt
- 1/4 - teaspoon pepper
- 2 - teaspoons parsley, chopped
- 1/4 - teaspoon paprika
- 6 - slices toast
Let the eggs stand outside the refrigerator for a time before
boiling. Hard-boil and shell.
In a bowl, combine the butter, flour,
and milk to make a sauce. Add the salt and pepper.
Dice the hard-boiled egg whites and stir into the sauce. Heap the
mixture on toast slices, put the yolks through a sieve and sprinkle
over the creamed egg whites.
Dust with chopped parsley and paprika.