Creamed eggs are a thrifty and fast-fix meal. Whether you serve this for weekend breakfast or a quick light supper, this satisfying recipe will be recalled by your family as one of the comforts of your home.

1/4 cup butter
1/2 cup flour
3 cups milk
Pepper, freshly ground
10 hard-boiled eggs
8 slices whole grain toast
2 – 4 tablespoons parsley or green onions, washed and chopped

If the eggs are not already hard-boiled, you can make the sauce while they cook. If your eggs are already cooked, remove the shells and chop into small pieces.

To make the sauce, place the milk in a saucepan and heat until very not but not boiling. While the milk heats, in a separate saucepan, melt the butter and then stir in the flour. Stirring constantly, cook for 1 – 3 minutes; until very hot but not brown. Continue stirring and add the hot milk; bring to a boil. Add salt and pepper, adjust to taste and reduce the heat to low. Continue stirring and cook for 2 – 3 minutes, until very smooth and creamy.

If your eggs are already prepared, stir them into the sauce until thoroughly heated. If your eggs are not ready, turn off the heat and cover the saucepan to keep the sauce hot while you shell and chop the hard-boiled eggs into small pieces. Turn the heat on low beneath the sauce, stirring constantly until the sauce is very hot again. Add the eggs to the sauce and stir to blend.

To serve, cut toast on the diagonal and arrange 4 pieces to a plate, on warmed plates. Spoon the creamed eggs over the toast. Garnish with a dash or two of paprika and a sprinkling of chopped parsley.

Yield: 4 servings

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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