Ingredients:

  • 4 tbsp (57g) unsalted butter
  • 3 tbsp (24g) all-purpose flour
  • 2 cups (480ml) whole milk, room temperature
  • ½ tsp (3g) salt
  • ¼ tsp (1g) ground black pepper
  • 1 pinch (0.5g) ground nutmeg
  • 6 large hard-boiled eggs, peeled and sliced into rounds

Instructions:

  1. Melt the butter over medium heat. Once bubbling, whisk in the flour and stir constantly for 2–3 minutes until the mixture smells nutty and turns a pale golden color. Note: This removes the raw flour taste.
  2. Slowly pour in the milk, one splash at a time, whisking vigorously between each addition.
  3. Continue adding milk until all liquid is incorporated and the sauce reaches a boil.
  4. Reduce heat to low and simmer until the sauce is thick enough to coat the back of a spoon.
  5. Stir in the salt, pepper, and nutmeg.
  6. Gently fold in the sliced hard boiled eggs using a wooden spoon.
  7. Heat through for 1–2 minutes until the eggs are warmed but still hold their shape.