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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These are my favorite scrambled eggs. The white sauce, flavored with chicken bouillon, keeps the eggs creamy and moist. It's a tasty twist on a morning mainstay. Ingredients:
4 tablespoons butter, divided |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup milk |
2 teaspoons chicken bouillon granules |
8 eggs, lightly beaten |
minced fresh parsley, optional |
Directions:
1. In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.
2. In a large skillet, melt remaining butter. Add eggs; cook over medium heat until eggs begin to set, stirring occasionally. Stir in white sauce. Cook until the eggs are completely set. Garnish with parsley if desired. Yield: 4 servings.
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