It's Wednesday morning: the middling day of a busy week. Easter and the bunny have come and gone, paper grass and jellybeans are strewn across the back lawn, and all the hard-boiled eggs have been found (I pray).
Slowly but surely, we are whittling away at the holiday leftovers. With the fridge full, it is time for the basket of eggs that I so carefully collected from Jim Rose's hens (look for the Fresh Eggs cooler at 2426 Route 6 Wellfleet), my sister so patiently boiled and dyed, and the egg hunters so happily discovered on Sunday to go.
A call to my grandmother yields a suggestion for creamed eggs on toast. Her recipe for hearty breakfast used to be a favorite with my mother and uncle, she told me, though it wasn't much work.
Today's test earned it a place as a new favorite in our house as well. Mashed with a pinch of garlic salt, creamed with a bechamel of raw milk and flour, and served over a slice of homemade milk bread, the blue and violet tinged eggs made for a light yet substantive start to the day.
Top of the morning to you and yours—
WELLFLEET EGGS IN A GARLIC PEPPER BECHAMEL
Hard boil 12 eggs. In a heavy saucepan, melt 2 tablespoons butter. Whisk in 2 tablespoons flour, stirring quickly to avoid lumps. Pour in 1 and 1/2 cups milk in several steps, whisking the sauce until smooth after each addition. Add two teaspoons garlic pepper, and let the bechamel simmer until just thick. Mash eggs into sauce and serve warm over toast.
Makes two small loaves
Reference Beach plum hot cross bun recipe in last post. Prepare dough, withholding spices and fruit. Let rise twice. Bake in well greased pans at 350 degrees for 30-45 minutes, or until golden brown.