A creamy and cheesy egg dish perfect for brunch or a comforting meal.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't brown to keep the sauce light.
Whisk in the flour until smooth and cook for a minute.
Cooking the flour removes its raw taste.
Gradually add the milk, whisking constantly, and cook until thickened.
Adding milk slowly prevents lumps in the sauce.
Season with salt and pepper, then stir in the cheese until melted.
Remove from heat before adding cheese to avoid curdling.
Fold in the chopped eggs and bacon.
Chop the eggs and bacon into uniform pieces for even distribution.
Serve the mixture hot over toasted bread.
Garnish with chopped parsley for a fresh touch.
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