Ingredients
4 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
2 teaspoons chicken bouillon granules
8 eggs, beaten
Minced fresh parsley
Directions
In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.
In a large skillet, melt remaining butter. Add eggs; cook over medium heat until eggs begin to set, stirring occasionally. Add white sauce; mix well. Cook until the eggs are completely set. Garnish with parsley if desired.
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