The recipe I mentioned on the Fishing Friday post has quickly become a regular favorite whenever we serve fish, thanks to John Bishop in his book "Fresh" and to my daring, budding chef - my husband. Ken is the one who dared to try this new recipe, adapting it just a bit to make it easy using our staple kitchen ingredients and our family tastes.
This recipe though served with fish is called an egg sauce - now that is appropriate coming from an egg farm don't you think?
Egg Sauce
Make your regular white sauce or gravy using butter and flour (we use whole wheat). Then when done cooking add the zest of one lemon, 2 tbsp. parsley and mashed cooked eggs (2-3 eggs/cup milk). Garnish with slices of whole cooked egg on the serving platter.
We also spiced it up with garlic salt instead of just salt and pepper.
Yum!
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