Classic Fricasseed Eggs
Ingredients
- 6 hard-boiled eggs peeled
For the white sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil the eggs until hard, then peel them and arrange them on a platter.
- You can either halve the eggs or keep the yolks whole and cut the whites into dice.
- In a saucepan, melt the butter over medium heat.
- Add the flour to the melted butter and cook, stirring constantly, for about 1 minute to make a roux.
- Gradually pour in the milk while whisking constantly to avoid lumps.
- Cook the sauce, stirring constantly, until it thickens and coats the back of a spoon.
- Season the white sauce with salt and pepper to taste.
- Pour the white sauce over the arranged eggs on the platter.
- Garnish the dish with fresh parsley.
- Serve immediately.
Notes / Tips / Wine Advice:
Wine advice:
Pair these classic fricasseed eggs with a light and crisp white wine such as Chardonnay or Sauvignon Blanc. The wine’s acidity will cut through the richness of the sauce and enhance the flavors of the dish.Nutritional Information
Calories: 200 kcal | Carbohydrates: 7 g | Protein: 10 g | Fat: 14 g | Fiber: 0.5 g | Sugar: 3 g
