4 cups of thin white sauce consisting of:
Butter, milk, and flour
Salt and Pepper
Peel Easter eggs and place in bowl. With a hand chopper or food processor chop eggs into little pieces then set aside.
In a large sauce pan melt 3 TBSP margarine. Add 2 TBSP of flour and stir until blended. Slowly add milk, stirring continuously until sauce is smooth.
Add chopped eggs into sauce and blend well. Salt and pepper to taste. Serve creamed eggs on toast.
OMG I LOVE creamed eggs on toast!! My Granny used to make it for me when I was younger. It's my favorite breakfast!!
ReplyDeleteTrish, me too!! There is nothing better for Easter breakfast! Thank you for stopping in to read and for your comments.
DeleteCan you believe it, I've never had creamed eggs on toast!!! I've made a cream sauce like this and as a little girl, we added dried beef and served it over toast for breakfast or a light supper. Sometimes after we were married, I added ground beef fried up with onion and garlic.
ReplyDeleteGuess I must try this soon. Thanks Kathy.
Betty, as much of a cooking veteran as you are, I am surprised you have never tried creamed eggs on toast. My mom always made this for us Easter morning. It was a dish we never had any other time of the year, only on Easter. Thank you for stopping by to read and for your comments!!
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