Egg and Parsley Sauce

Ingredients

2 tbsp (30 mL) butter
1/4 cup (60 mL) onion, finely chopped
2 tbsp (30 mL) flour
1 cup (250 mL) milk
1 cup (250 mL) half and half cream
to taste salt
to taste pepper
1 tbsp (15 mL) parsley, fresh chopped
2 eggs, hard cooked, chopped

Directions

Melt butter in medium saucepan on medium, add onion and cook for 5 to 10 minutes, stirring often until softened. Add flour, heat and stir for 1 minute. Slowly add milk and cream, stirring until well combined. Heat and stir for about 3 minutes until boiling and thickened.

Add salt and pepper, stir. Remove from heat. Add parsley and egg, stir.

Makes: 2 1/4 cups (550 mL)

Preparation: 5 minutes

Cooking: 10 minutes

Nutrients per 2 tbsp (30 mL):

Calories: 45
Protein: 2 g
Carbohydrate: 2 g
Fat: 3.3 g

Credit to: Company's Coming, "The Egg Book". To purchase a copy of this new book, go to The Store.