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Ripening on the Vine

Oeufs a la Bechamel

Serves 4

6 hard boiled eggs
4 tablespoons butter
4 tablespoons flour
1 cup milk
1/2 teaspoon sugar
4 green onions, thinly sliced
1 teaspoon flat leaf Italian parsley, chopped
Salt and pepper

Peel and slice the hard boiled eggs and reserve. In a saucepan, combine butter and flour, whisking together until the flour is just cooked - about 3 minutes. Whisk in the milk, cooking until the sauce thickens. Add the sugar and the green onions. Cook for 2 minutes then add the sliced eggs and parsley. Season with salt and pepper and serve over rice.

Poppy is the host and executive producer of the weekly show, Louisiana Eats! Food personality, culinary teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table.