3 hard-cooked eggs
1/4 cup butter
1/2 cup flour
2/3 cup milk
2/3 cup chicken broth
1/8 teaspoon each pepper and nutmeg
1/4 cup bacon bits
1 egg, beaten with 1 teaspoon water
Dry bread crumbs

Peel eggs and cut each into six wedges, refrigerate. Melt butter in a saucepan, add flour, stirring to blend. Add milk and chicken broth. Cook and stir until mixture boils and thickens. Add seasonings and bacon bits. Coat egg wedges with sauce being careful not to dislodge yolks. Place on a buttered plate and refrigerate until firm, about 1 to 2 hours. At serving time, dip coated egg wedges in egg and water mixture; roll in crumbs to completely cover. Deep fry 3 or 4 at a time, turning once, until desired browness is reached. Remove from oil and drain on absorbent paper. Repeat until all are cooked. Serve with warm catsup or seasoned tomato sauce.