Creamy Admiral's Toast

• 6 jumbo eggs (Brown)
• 1 tablespoon cider vinegar
• 2 12 teaspoons fine sea salt
• 14 cup maui onion (Minced)
• 1 serrano pepper (Minced)
• 4 tablespoons pastry flour
• 4 tablespoons unsalted butter
• 1 cup heavy cream (Warm)
• 1 dash fresh nutmeg (grated)
• 12 teaspoon white pepper
• 12 teaspoon Worcestershire sauce
• 2 bay leaves
• 4 12 ounces dried beef (Arrmour Dried Beef or Sliced)
• 6 slices rye bread
• 6 teaspoons Dijon mustard
• 6 strawberries (Lagre)
• 14 chives (Minced)

1. Place eggs in a medium saucepan, cover with cold water, add vinegar and 2-teaspoons sea salt.
2. Bring water to a boil, cook for 6-8 minutes and hold warm for service.
3. In a small saucepan melt butter and stir in flour and cook 2-3 minutes, stir to prevent from burning.
4. Stir in warm cream, fresh grated nutmeg and 1/2-teaspoon sea salt.
5. Stir in Maui onions, peppers, white pepper, worcestershire sauce, bay leaves and sliced dried beef.
6. Bring sauce to a slow boil, cook 3-4 minutes or until sauce has thickened, stir to prevent burning.
7. Remove from heat and discard bay leaves.
8. Reseason Bechamel Sauce with sea salt and white pepper to taste.
9. Assemble Creamy Admiral's Toast for service.
10. Spread 1-teaspoon mustard over each toast and place on a warm plate.
11. Peel and slice warm hard-boiled eggs.
12. Spread one egg over each toast.
13. Cover with Bechamel Sauce and top with sliced chives.
14. Chef's Note: Use any type of bread for toast.
15. Garnish: 2 strawberries halves or fresh seasonal fruit.

jumbo eggs, cider vinegar, salt, maui onion, serrano pepper, pastry flour, unsalted butter, heavy cream, fresh nutmeg, white pepper, worcestershire sauce, bay leaves, beef, rye bread, mustard, strawberries, chives

Taken from www.food.com/recipe/creamy-admirals-toast-394610 (may not work)