Eggs In Cream Sauce Recipe

Eggs in Cream Sauce Recipe:

History:
The recipe for Eggs in Cream Sauce dates back to the early 20th century. It was a popular dish during a time when eggs were readily available and affordable. The combination of eggs and cream sauce creates a delicious and comforting meal that is both nutritious and inexpensive.

Fun Fact:
Eggs in Cream Sauce is believed to have originated in America but can now be found in various cuisines around the world. It is a versatile dish that can be enjoyed for breakfast, lunch, or dinner.

Ingredients:
- 4 hard-boiled eggs
- 1/2 cup sweet milk
- 1-1/2 tablespoons flour
- 1 generous tablespoon butter
- Salt, to taste
- 4-5 slices of toast
- Finely chopped parsley, for garnish
- Pinch of pepper

Instructions:
1. Start by boiling the eggs until they are hard-boiled. Once cooked, let them cool before peeling and cutting them in halves lengthwise, and then across. Each egg should be cut into four pieces.

2. In a saucepan, pour in the sweet milk and let it come to a boil over medium heat.

3. Meanwhile, in a small bowl, mix the flour with a little cold milk or water until it forms a smooth paste.

4. Once the milk in the saucepan has reached a boiling point, gradually add the flour mixture to the saucepan while stirring continuously. This will help prevent any lumps from forming.

5. Add the butter to the saucepan and continue to cook the mixture until it thickens and reaches a creamy consistency. Stir regularly to avoid scorching the bottom.

6. Season the cream sauce with salt to taste. Remember to go easy on the salt as the boiled eggs already contain some natural saltiness.

7. Add the quartered eggs to the cream sauce and gently fold them in until they are well coated. Allow the sauce and eggs to heat through for a few minutes.

8. Toast the bread slices until they are nicely browned and crispy.

9. Place the toasted bread slices on serving plates or a platter.

10. Carefully pour the creamed eggs over the toast slices, evenly distributing them.

11. Sprinkle a little finely chopped parsley and a pinch of pepper over the top of the creamed eggs for extra flavor and presentation.

12. Serve the Eggs in Cream Sauce immediately while it is still warm and enjoy it as a delicious and quickly prepared luncheon dish.

Additional Information:

Another similar dish that features eggs and cream sauce is Eggs Benedict. This iconic breakfast dish consists of poached eggs nestled on top of English muffins, Canadian bacon, and smothered in creamy hollandaise sauce.

Creamed spinach with poached eggs is another variation that pairs the creamy sauce with sautéed spinach, topped with perfectly poached eggs.

For those looking for a lighter option, Eggs Florentine replaces the Canadian bacon with wilted spinach, creating a vegetarian-friendly version of Eggs Benedict.

Overall, eggs in cream sauce and similar dishes are timeless classics that offer a comforting and tasty way to enjoy eggs. Whether it's for breakfast, brunch, or a quick lunch, these dishes are sure to satisfy your cravings for something creamy, delicious, and easy to prepare.