Eggs with Béchamel Sauce
Ingredients
- eggs (hard-boiled) (as needed)
- egg (for breading) (a little)
- breadcrumbs (a little)
- butter (a little)
- Béchamel sauce (as needed)
Instructions
- Let hard-boiled eggs cool, peel them, and without cutting them, coat them in egg and breadcrumbs.
- Fry until brown in butter and pour hot Béchamel sauce over them, also serving extra on the side.
Modernized from a treasured 19th-century German cookbook.
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