EGGS ON TOAST WITH CHEESE SAUCE
This is Curt's invention. Sometimes called 'runny eggs'.
Cheese Sauce
1/2 cup butter or margarine
1/2 cup flour
1/2 tsp salt
3 cups milk
cheese, shredded, approx 1 cup
Directions: In a saucepan, melt the butter, blend in flour and salt, cook and stir until bubbly. Gradually whisk in milk. Cook just until smooth and thickened. With a wooden spoon, stir in shredded cheese until melted
Cheese Sauce
1/2 cup butter or margarine
1/2 cup flour
1/2 tsp salt
3 cups milk
cheese, shredded, approx 1 cup
Directions: In a saucepan, melt the butter, blend in flour and salt, cook and stir until bubbly. Gradually whisk in milk. Cook just until smooth and thickened. With a wooden spoon, stir in shredded cheese until melted
Now fry 1-2 eggs over-easy per person, careful to keep the yolks intact and 'runny'. Toast 1-2 slices bread per person (do not butter). Place a slice of toast on a plate, top with one egg and a spoon over some cheese sauce. Yummy!