Sunday, September 2, 2012

CREAMED EGGS & TOAST


8 eggs
2 T. butter
2 T. flour
1 c. milk
1/4 c. grated Parmesan cheese
salt and pepper, to taste
4 slices of bread, toasted

Put eggs in a pan and cover with cold water. Bring the water to a boil, then immediately remove from heat. Cover and let the eggs stand in hot water for 10 - 12 minutes. Remove from hot water, then cool, peel and chop.

Melt butter in a small saucepan over medium heat. Whisk in flour. When thoroughly blended, slowly add milk, stirring constantly. Cook until thickened. Stir in cheese.  Add eggs to sauce and stir until heated through.  Serve over toast.

Makes four servings.

Notes: If nothing else, use the method in this recipe for boiling eggs.  They turn out perfectly every time!  Otherwise, this simple creamed egg recipe is good on its own. If you prefer to dress it up, then there are lots of suggestions in the comment section of the allrecipes link.  The additions we use most often are garlic salt, dry mustard, pepper, and/or onion powder. We also change things up by toasting English muffins instead of regular bread from time to time.

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