Scrambled Eggs with Cream Sauce

By KristaSteinbuhler

Ingredients

• 9 eggs
• 1/4 cup half and half
• 3/4 teaspoon salt
• Pepper to taste
• 2 Tablespoons butter (for frying pan)
• Cream Sauce
• 1/2 Tablespoon butter
• 1/2 Tablespoon flour
• 1/2 Cup milk

Details

Servings 9
Adapted from breakfast-and-brunch-recipes.com

Preparation

Step 1

Step 1: Prepare cream sauce first: In a small saucepan whisk together flour and milk. Add butter and cook until thickened. Keep hot, but not boiling.

Step 2: In a separate bowl, beat eggs with half and half, salt and pepper.

Step 3: Melt 2 Tablespoons butter in a large frying pan.

Step 4: Add egg mixture and cook slowly, stirring occasionally, until almost set.

Step 5: Fold in hot cream sauce while eggs are still creamy.

Step 6: Keep hot in the oven on low heat (325 degrees) or place over hot water.