Scotch Egg Sauce. ‘Scotch’ as in hard-cooked, not hard-liquor.
This sauce brought back memories. The first bite gave me a warm familiar feeling and I remembered creamed eggs over toast. A breakfast for dinner meal we ate as kids and apparently liked. Looking back, it may have been one of the easiest (and affordable) meals Mom could get on the table in a hurry. I’m sure she ‘sold’ it in such a way that made it a favorite. So many things I’d like to ask her.
For this recipe we used a 3/4 cup of cooking liquid from our Cod & Potatoes Poached in Milk. If you’re making this recipe alone or perhaps for Creamed Eggs Over Toast, substitute milk in place of the cooking liquid.
- 1 Tbl. butter
- 1 Tbl. flour
- ¾ cup cooking liquid from Cod & Potatoes Poached in Milk
- ½ cup heavy cream
- salt to taste
- fresh ground pepper
- ⅛ tsp. freshly grated nutmeg
- pinch cayenne pepper
- 2 hard-boiled eggs, chopped
- Melt butter in a sauce pan and add the flour, stirring with a wire whisk. When blended and smooth, add the cooking liquid, stirring rapidly with the whisk. When thickened and smooth, add the cream, stirring. Add salt, pepper, nutmeg and cayenne. Simmer, stirring often, about five minutes. Sitr in the egg and serve.
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