Old Home Ec. Book

6 hard cooked eggs
2 c medium white sauce
Toast

Add the whites of the eggs, only, to the white sauce. (cut up) Press the yolks through a sieve. (or you can mash with fork) Pour the white-sauce mixture over slices of hot toast and sprinkle the sieved yolks on top. Serve hot, garnished with parsley, if desired. (You can substitute 1/8 lb. thinly sliced dried beef for half of the eggs. (or all) Tear or cut the beef into small pieces. If very salty, rinse it in warm water, or omit part or all of the salt from the white sauce.)

print