- 4 tablespoons butter or margarine, divided
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 teaspoons chicken bouillon granules
- 8 eggs, beaten
- Minced fresh parsley
- 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.