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Thursday, February 26, 2009

Creamed Eggs

Makes 4 Servings

4 TBS Margarine or butter
4 TBS Flour
½ tsp Salt
¼ tsp Pepper
2 Cups Milk

Boil 6 eggs until hard-cooked. Peel eggs, then slice each egg in small chunks.
Heat margarine in 1 ½ quart saucepan over low heat until melted. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add egg slices to sauce. Heat a few more minutes, until eggs are warmed. Serve over biscuits or toasted bread.

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