I was going to have this recipe for Creamed Eggs posted by 7 a.m. this morning. I was awakened a little before 6 to relieve an over-full bladder, noticed how heavy, gray and overcast the weather was . . . and crawled back into bed and cuddled up to that big, heat-generating body of the person I live with. Next thing I knew, the clock showed 8:15 and we both let out long groans feeling as if we'd missed part of a good day. (Guess we must have needed the sleep, huh?)
Anyway, on with important things now . . .
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Here's the simple recipe for the CREAMED EGGS ON TOAST pictured in yesterday's post.
Make a medium cream sauce with:
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
In a medium saucepan, melt butter. Blend in flour and seasonings. Cook over low heat stirring until mixture is smooth and bubbly. Slowly stir in milk and heat thoroughly, but don't boil. Mixture will thicken as you continue cooking. Stir frequently.
Then add four chopped hard-boiled eggs and some peas (or other veggie of your choice). Heat through and serve over buttered toast with a little paprika sprinkled on top.
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I make this same recipe leaving out the eggs and adding leftover cooked chicken.
We're fortunate to have fresh, raw milk available and lots of eggs right now so Creamed Eggs is an easy, economical, nutritious, very tasty meal served for breakfast, lunch or dinner.
Time for me to sign off here and go see if I can find something to do that will fill the rest of my day. (Cough-choke-sputter-chortle!)