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Egg sauce is a treasure of Quebec cuisine, often attributed to Jehane Benoit, an icon of Quebec gastronomy. Our family-friendly version incorporates whole kernel corn for an irresistible crunch and a contrast of flavors. The potatoes provide a rich source of nutrients, while the eggs, a complete protein, make this dish a satisfying and nutritious choice for the whole family. Ideal for weeknight dinners and lunches. Try it in a vol-au-vent for an elegant twist!

Summary
🔍 Information	Details
⏱️ Preparation time	15 minutes
🍳 Cooking time	20 minutes
⏲️ Total time	35 minutes
🔧 Difficulty level	Easy
🍽️ Servings	4
🔥 Calories (approximate)	350 per serving

Recipe :

Ingredients
1 onion 2 tbsp butter 2 tbsp flour 2 cups of milk 4-6 boiled eggs, sliced 2 medium cooked potatoes, diced Half a 341 ml can of whole kernel corn, with a little juice

Instructions
Prepare a béchamel sauce: melt the butter and brown the chopped onion. Add the flour and mix well. Gradually pour in the milk, stirring to avoid lumps. Cook until thickened. Add the eggs, potatoes, and corn. Simmer for a few minutes. Serve hot.

This recipe serves 4 people. You can adjust the quantities according to your family's needs.

🥚 Did you know? | Cooking method & nutritional impact of eggs
Cooking method	Calories	Proteins	Fat	Sodium
Hard-boiled egg	≈ 70 kcal	≈ 7 g	≈ 5 g	≈ 60 mg
Scrambled egg (with milk)	≈ 100 kcal	≈ 6 g	≈ 8 g	≈ 125 mg
Fried egg	≈ 120 kcal	≈ 5 g	≈ 10 g	≈ 180 mg