A delicious and different breakfast dish.
10 to 12 Hard Boiled Eggs Peeled and Chopped
1 Pint Heavy Whipping Cream
1½ Cups Whole Milk
2 Pkgs. Bearnaise Sauce Mix (0.9 oz)
2 Tablespoons Butter
2 Tablespoons Flour
1-2 Tablespoon(s) Tarragon to taste
Salt and Pepper to taste
Pansy or other edible flower as garnish
No nutrition information available
Melt butter in a pot, then added flour to make a roux. Cook until very thick. Add cream a little at a time, and stirring until thick. Add the béarnaise sauce mix packages and the tarragon. Add the milk a little at a time. Add the chopped eggs. Cook until you have a smooth and creamy consistency. Add salt and pepper to taste. Serve over toast. Garnish with a pansy.