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.