Sunday, March 13, 2011

Creamed Eggs on Toast

This is a favorite of my children. I've made it for so long but never had a recipe so I got one figured out and here we go. This is a quick and homey meal anytime of the day.

Creamed Eggs on Toast

6 eggs
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/8 teaspoon ground white pepper, if desired
salt and pepper to taste
Place eggs in a saucepan and cover with cold water. Bring water to a boil for 3 minutes and then remove from heat. Cover and let eggs stand in hot water for an additional 5 minutes. Remove from hot water, cool, peel and chop.

Over medium heat melt butter in saucepan. Add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a low boil.
(Sauce will be creamy like gravy)

Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.

Serve over buttered toast.

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