Monday, February 1, 2016

Simple Roux Over Eggs and Toast

Oh Monday. You are supposed to bring freshness and a feeling of rest, and I am supposed to feel ready for another week. I just want to hit the snooze and stay cuddled in my little nest of covers (#TBH).  Some mornings are hard, and if you feel the same, know you are not alone friend. Some mornings you can't help but rushing around like a mad person, only having time for toast and a coffee to go.  But on one of those special mornings, when you find yourself waking hazily on your own with no place to go and a grumbling stomach, try this. My grandma used to make me this breakfast, and to this day it is one of the most homely and comforting meals to me. It's a quick meal made with the simplest of ingredients that you probably already have on hand. It's a lazy weekend morning staple, and I hope you'll give it a try.


4 hard boiled eggs
3 tbsp. butter
1/4 cup flower
2 slices of toast
freshly ground black pepper

1. Place eggs in a pot and cover with 1" of water and bring to a rolling boil. Remove from heat, cover, and let them sit for about 10 minutes. Remove from water to cool.
2. Melt butter in saucepan and whisk in flour slowly. Once butter and flour are combined, stir in small increments of water until the sauce is the consistency you like. I usually add about 1 cup total for a medium consistency. 
3. Peel eggs, remove yolk, and slice lengthwise. Lay the slices of egg on top of the toast and pour the roux over the eggs and toast. Top with salt and freshly ground pepper.

Serves 2

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