We've never had a written recipe for this one so here goes...
It's a fairly simple recipe, just a simple white - or bechemel - sauce with a little cheese, boiled eggs and some spice on top.
To start off boil 6-8 eggs, cool, peel, and separate yolks from whites. Chop whites into medium sized pieces. Mash yolks into a fine garnish.
Once the sauce is ready, add the chopped whites to it and heat thoroughly. Now you are ready to serve. Here is where our family squabble starts. It's all about the presentation - form or function?? At least we agree about what goes on top: the grated egg yolks, salt, pepper and lots of paprika!