Wednesday, March 19, 2008

Creamed Eggs on Toast

This is a rich breakfast treat--perfect for those little one-year-olds who are supposed to be eating lots of milk and can afford a little extra butter. It's also a fantastic way to use up extra Easter eggs!

4 slices bread, toasted
4 hard-boiled eggs, diced small
2 tablespoons butter (or margarine)
2 tablespoons flour
1 cup milk

1. Make a cream sauce as follows: melt butter in microwave (I use a big Pyrex measuring cup for this). Then, stir in flour until it's thoroughly incorporated. Microwave for a few seconds. Slowly stir in 1 cup milk. Microwave on high 30 seconds at a time, stirring after each round, until desired thickness is reached.

2. Stir in chopped eggs. Salt and pepper to taste.

3. Spoon over toast and enjoy!

Serves 4

1 comment:

alli said...

We used to have this without the eggs, but instead with chipped beef. And now I am craving chipped beef on toast. Thanks! :-)