When I was growing up my mom would always fix creamed eggs on toast for breakfast on Easter Sunday. We would have our fun coloring eggs Saturday, and then she would make creamed eggs on toast for breakfast and deviled eggs for dinner as an effort to use them up. It was a tradition that my Dad carried on after my mom was gone, and I carry on to this day.
1 dozen hard boiled eggs
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.
1/2 cup yogurt
2 TBSP grape nut cereal
1/3 cup chopped apple
pinch of cinnamon
1 1/2 tsp raisins
Place yogurt in bowl. Sprinkle with cereal and apples. Top with cinnamon.
