Baked Haddock with Nova Scotia Egg Sauce

This is a marvelous recipe for those nights when you need to get supper on the table in under thirty minutes. And it is so delicious that folks will be asking for seconds. Yes, this is what a Bechamel sauce with a few easy additions can do to dress up your main dish!

I can't reveal the secret ingredient for the sauce, for that you'll want to buy the cookbook. But trust me, this is one meal you'll want to make over and over again, not only because it's a quick prep, but because it tastes great! 

I have had limited experience with sauces, prior to meeting the Resident Archeologist. It is amazing to taste the difference a good sauce can make when serving an entree. The only thing I would add to this sauce is perhaps a squeeze of lemon. Oh, and I cut the recommended amount of cayenne in half, and still tasted its heat just fine, but not overwhelmingly so.



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