I grew up on something similar to this! We had it every year as an Easter breakfast. Now my own kids look forward to it each Easter too. (And all year round, for that matter.) No chicken bouillon for us as we have vegetarians in the house. We also just slice whole eggs right into the sauce. (Much easier.) And to those who said it "looks" bad--I totally disagree! It is a beautiful chunky white sauce over golden toast. This is a highly recommended dish that I know most will repeatedly make throughout the year. (BTW, in the army they made a version, sans the eggs, and instead with ground beef calling it "SOS". I am sure some military folks will know what that stands for!)
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I grew up on something similar to this! We had it every year as an Easter breakfast. Now my...