Eggs Convent

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Hard boil the eggs

Step 2

Chop the onion

Step 3

Melt the butter in a saucepan or wok.

Step 4

Add the onion to the melted butter and cook until softened

Step 5

Add the flour to the onion/butter mixture, stir until a roux forms

Step 6

Add the milk to the roux, stirring until the sauce begins to thicken.

Step 7

When the eggs are cooked, cool them in cold water. Then peel and chop them.

Step 8

Add the chopped eggs to the sauce mixture, stirring to mix.

Step 9

Stir most of the chopped parsley through, reserving some to serve

Step 10

Serve the egg mixture on the hot buttered toast, top with remaining parsley