6 hard-cooked eggs
1 1/2 c. medium white sauce
Cut eggs in fourths and add to white sauce, stirring
carefully. Serve on toast. Garnish with paprika or chopped
parsley. Makes 4 to 6 servings.
Note: For variety, add any of the following to eggs:
1/2 c. shredded Cheddar cheese
1/2 c. diced, cooked ham
1/2 c. cooked peas
1/2 c. chopped or sliced,
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