Creamed Egg on Toast (Reimagined)

Ingredients

Bread slices

4 slices

Unsalted butter

2 tablespoons

Milk

1 cup

Large eggs

4

Salt

to taste

Black pepper

to taste

Chives or parsley (optional)

for garnish

Instructions

1. Place the eggs in a pot and cover them with cold water. Bring the water to a boil, then cover the pot and remove it from heat. Let the eggs sit for 12 minutes.
2. After 12 minutes, transfer the eggs to an ice bath to cool. Once cool, peel the eggs, separating the yolks from the whites.
3. In a mixing bowl, mince the egg whites finely and set aside.
4. In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour (if using) and cook for about 1 minute until bubbly.
5. Gradually add the milk, continuing to whisk until the mixture thickens (about 5-7 minutes).
6. Stir in the minced egg whites into the white sauce, mixing well. Season with salt and black pepper to taste. Remove from heat.
7. While the sauce is thickening, toast the bread slices until golden brown and crispy, either in a toaster or under the broiler.
8. To serve, place the toasted bread on serving plates. Generously cover each slice with the creamy white sauce.
9. Grate the egg yolks over the white sauce for a flavorful and visually appealing finish. Garnish with freshly chopped chives or parsley, if desired.
10. Serve hot and enjoy your comforting breakfast!