2 large eggs
1 (5 oz.) jar chipped beef (I use Hormel dried beef)
3 tbsp. butter (unsalted)
1 medium white onion, finely diced (about 3/4 cup)
3 tbsp all-purpose flour
1 1/2 cups milk
1/8 tsp. freshly ground nutmeg
1 tsp. ground black pepper
1 tsp. green jalapeno sauce (optional; I use Arizona Gunslinger)
1 tbsp. Worcestershire sauce
2 scallions (green onions), very thinly sliced
2 English muffins, split, toasted, & lightly buttered

Place the eggs in a 2-quart saucepan, cover with 2-inches of cold water, and bring to a full boil. Remove from heat, cover with lid, and allow to stand for 17 minutes.

Remove the chipped beef from the jar & slice the "roll" crosswise into 1/4-inch strips. Place the slices in a large bowl and rinse several times with cold water in order to remove most of the salt, then drain in a strainer or colander and set aside. Fill the now empty bowl with iced water.

Remove the eggs from the hot water to the bowl of iced water. Set aside.

Melt butter in the saucepan, add the onions, and cook over medium heat until onions are completely translucent (about 10 minutes); do not allow onions to brown. Add the flour and cook, stirring, for about 5 minutes. Remove from heat.

Peel the eggs under running cold water, then chop and set aside.

Warm the milk for about 90 seconds in the microwave.

Return the saucepan to medium heat and whisk in the warmed milk (with a balloon whisk) until incorporated. Stir in the nutmeg, pepper, hot sauce (if using), and Worcestershire sauce then stir constantly until mixture has thickened and just barely begins to boil. Gently stir in the chopped eggs and sliced chipped beef and continue stirring gently until warmed through.

Now... spoon this wonderful concoction over the English muffins, top with sliced scallions, and dive in!

Voilà!

Submitted by: Thos Anderson