Hot Egg Sauce

Course : Eggs
Serves: 1
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1/4 cup butter
2 tablespoons flour
1 1/4 cups milk
1/2 teaspoon salt
1 dash pepper
3/4 teaspoon dry mustard
2 large chopped hard-boiled eggs
1 tablespoons chopped parsley

Preparation / Directions:

Melt butter in saucepan, stir in flour. Add milk gradually, stir and cook until thick. Add salt, pepper and dry mustard, stir. Gently mix in eggs and parsley. Heat. Serve hot over hot poached fish.


Nutritional Information:

1080 Calories (kcal); 86g Total Fat; (71% calories from fat); 47g Protein; 30g Carbohydrate; 1319mg Cholesterol; 2023mg Sodium

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