8 eggs1 / 4 cup of butter3 tablespoons flour1 1 / 4 cups of chicken broth1 1 / 4 cups of milk1 can of sweet corn6 tablespoons of cooked peasSalt to tasteFreshly ground black pepper2 tablespoons of parsley
When you are ready to serve:
Toast TrianglesWhite rice
Cook Time: Approximately 20 minutes
Place the eggs in cold water and cook over low heat during 5 minutes.
Drain and soak in cold water, peel them carefully and put them in a bowl with warm water.
Melt the butter in a saucepan, add the flour and cook during 1 minute, stirring.
Remove from the heat and gradually incorporate the chicken broth and the milk.
Put again in fire and let boil, add the corn, the peas, the eggs, add salt and pepper to taste.
Simmer for 2 to 3 minutes.
Serve everything in a bowl, sprinkle with chopped parsley, and decorate the corners with triangles of toast and serve with white rice.