Traditional British Egg Sauce – The Forgotten Classic for Fish & Ham

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats while margarine is a budget-friendly option.

hard-boiled eggs

🥗Healthier: poached eggs

💰Cheaper: canned eggs

Poached eggs offer a lighter option, while canned eggs are often less expensive.

Boil some eggs until hard-boiled, about 20 minutes if desired.

Chop the hard-boiled eggs into desired size.

In a pan, melt some butter.

Add 2 tablespoons of flour and cook it out, stirring gently.

Season with white pepper and salt.

Add about half a teaspoon of Coleman's mustard and stir it through.

Pour in milk all at once and stir until the sauce thickens.

If the sauce gets too thick, add a splash of milk to adjust consistency.

Fold in the chopped eggs gently and warm through on low heat.

Stir in a splash of cream and a knob of butter for creaminess (optional).

Add chopped parsley and a squirt of lemon juice before serving.

Cook packet ham in boiling water for a minute to remove sliminess.

Sauté asparagus in butter with a little salt.

Serve the egg sauce over the ham and asparagus, optionally topping with Parmesan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens