The Edible School Yard

Louisiana Eats!
1:25 pm
Wed March 9, 2011

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

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