- 1 stick butter
- 1 med. onion, chopped finely
- 1/4 C. all purpose flour
- salt and pepper to taste
- 3 C. milk
- 6 hard boiled eggs, peeled and finely chopped
Melt butter in lg. sauce pan, add onions and saute until tender. Take pan off of heat and add flour. Stir until well-blended, put back on burner and heat until slightly bubbling then add the milk slowly. When the sauce becomes slightly thick, add the chopped eggs and salt and pepper. Stir until well-combined. If it seems too thick for your taste, add either a little water or more milk to thin it down some. Be careful not to let it boil too hard or it will stick to the bottom of the pan.
Serve over favorite biscuits or toast.