Rick Beach
I grew up eating this. A spin on Egg Benedict. I was recently asked by my son for the recipe, so our family tradition continues. I think someone could open up a breakfast restaurant featuring this...or maybe it is just my childhood comfort food and I have a biased opinion? I have always tried to serve this as a special treat when I have house guests. This can be done at home or while camping. It keeps great on the stove in case there is a delay in sitting down to eat .... just keep it warming and stir frequently to keep it smooth and creamy.
The way it is served provides great presentation too.
This makes a serving for 2 pieces of toast, enough for one person. Multiply as needed. Refrigerate leftovers because they are just as good warmed up.
Course Breakfast
Cuisine American
Servings 1 Person (2 slices of toast


  • 2 Eggs - Hard boiled See Recipe Notes
  • 2 1/2 Tbsp Butter
  • 2 Tbsp Flour
  • 1 Cup Whole Milk
  • To Taste Salt About 1/16 tsp? (To taste)
  • Black Pepper (ground)
  • 2 Slices Toast - Hot and Buttered


  • Using prepared peeled hard-boiled eggs.
    Slice eggs in half and place the yellows in a bowl and mash with a fork while adding a couple pinches of salt. Fluff with a fork to separate the mashed yokes so they look something like course corn meal. Set aside until serving.
  • Dice the Whites in ½ inch chunks and place in another bowl and set aside.
  • Prepare Medium to thick Basic White Sauce· In a small, heavy saucepan, melt 2 1/2 tablespoons of real salted butter over low heat.· Blend 2 tablespoons of flour into the melted butter, whisk it in. Add a couple pinches of salt (to taste). Cook and whisk constantly over low heat, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste. This will be a thick bubbly paste. You are making a roux. Do not heat too high. You do not want to burn or brown this.
    Slowly add 1 cup of milk to the bubbly butter flour roux while whisking, Continue to whisk constantly to avoid lumps.· Continue cooking slowly on low, whisking frequently to avoid bottom burn and lumping. Continue until smooth and thickened (Don’t let it boil or it will curdle and lump). It should be velvety smooth.
  • Once the white sauce has thickened stir in the diced hard boiled egg whites. Continue to stir for several minutes to thoroughly heat the diced whites. The whites seem to further thicken the sauce. Test taste and adjust salt to taste adding a little at a time.
  • NOTE: If the sauce is done correctly it will be slightly thicker than gravy. It should mostly stay on the toast and not be so thin as to run off the toast. If too thick simply whisk in additional milk in very small quantities and cook for another minute while constantly whisking the sauce. If the sauce is too thin this may mean cooking an additional amount of butter, flour, and salt together until you have a bubbly roux. Then slowly add the hot milk mixture into the hot butter flour roux while whisking vigorously . Do Not Mix it the opposite way. As with any flour based white sauce roux, never add dry flour, or the cooked butter flour roux, to the hot milk mixture. If you do it will immediately cook on contact and form tiny cooked balls of dough and ruin your entire sauce. Many make this mistake when trying to make gravy. Have you ever had lumpy gravy?
  • Once your Egg White sauce is to your liking, ladle the Egg White Sauce over hot buttered toast. For a large group consider making a big batch of toast in your oven. Top by sprinkling the yellow mashed egg yoke over the toast and Egg White sauce. Garnish the top of the sprinkled yellow yoke with ground black pepper. It's breakfast or brunch, but also looks like art!