over the sides. Finish with an extra grind of black pepper if you like, and serve immediately while hot.
Variations & Tips
Because this recipe is built on a classic white sauce, it’s very forgiving and easy to adapt. For extra richness, you can substitute part of the milk with half-and-half or a splash of cream, which will give the sauce a silkier texture. If you prefer a bit of tang and complexity, whisk in a teaspoon of Dijon mustard or a few dashes of hot sauce before adding the chopped eggs.
To introduce subtle flavor without adding new ingredients, toast the flour and butter roux just a shade darker, which lends a deeper, nutty note to the sauce. You can also play with the bread: use English muffins, a hearty multigrain loaf, or even leftover brioche for
