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!)
16 comments:
Oh, I'm sure you can fine one or two (hundred) things to do to fill your time...and now to come up with a toothsome cream sauce that is GF. I wonder if using corn starch would work - or would give me milk-jelly (blech)?
Susan - What about using one of your GF "flours?" Somehow I don't think corn starch would do it. :o{
thank you so much for posting this :) I can hardly wait to try it!
That sounds so yummy! Especially for those of us who need a few more egg recipes up our sleeves. :) We don't ever plan to "retire." Like you say, there are so many interesting things to do. How can sitting there staring at the toob all day be any better???
Have you ever tried baked eggs? I tried a semi-french version, but basically it just eggs broiled in a little butter and cream. Yummy! Great for breakfast/lunch/dinner... recipe on my blog- Little Homestead In Boise
This looks good! My Mom made basically the same thing, but added chipped beef. I'm getting hungry for it now.
Kim - You're very welcome! Hope it works out for you.
Leigh - I've been searching my recipe box for recipes that use eggs! They are such a perfect protein food (especially from our own specially raised chickens, right?) that I don't think there's anything wrong with eating lots of them. (There have been studies done on eggs from chickens that are free-range or out on natural pasture and they do NOT have the bad cholesterol content of battery raised chickens' eggs.)
I don't think you and your hubby or we think of "retirement" in the same way most people do. I hope I never lose the ability to "work" whether it be with my mind or body.
Nancy - Yes, I've made baked eggs. (Are they also called shirred eggs?) A few fried bacon crumbles on the bottom of the dish are yummy, too!
Melissa - Papa Pea and were talking the night I served the Creamed Eggs on Toast . . . about how both our moms made Creamed Chipped Beef on Toast! My dad loved it. My mom bought the chipped beef in a little glass jar, but I don't think they have that any more, do they?
If we have excess eggs we like to make egg foo young. Got the recipe when we were living in Canada. JoAnn
I never heard of Creamed Eggs. But it sounds good. We have chickens so I always have plenty of eggs.
JoAnn - We make that, too! I got my recipe from my mother-in-law who got it when she took cooking lessons in Chicago many, many years ago. It's always good!
Michelle - I think it was a recipe concocted by farmers years and years ago when they were trying to use up eggs. It's a good, old standby because it seems okay to serve it for any meal of the day.
ha ha ha....love your humor! Thank you for the scrumptious recipe!! Enjoy your day! :)
Pam - Thanks so much, and you have a great day, too! You're very welcome for the recipe.
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