Egg in "French" Style

6 eggs                                               

½ tsp. salt

2 Tbsp. fat                           

½ tsp. paprika

4 Tbsps. flour                     

1/8 tsp. pepper

1 cup milk                                       

Bread-crumbs

Coddle the eggs for twenty minutes; make a thick Béchamel sauce, using fat, flour, milk, and seasonings. Dip the eggs into the sauce; cool and dip into fine bread-crumbs. Fry in hot fat (375-390 F.) until golden brown. Serve with tomato sauce.
©Al (Alex-Alexander) D. Girvan. All rights reserved.