Down Home Creamed Eggs

Down Home Creamed Eggs

3 cups milk

3 tablespoons all purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

6 hard-cooked eggs — thinly sliced

4 english muffins — split, toasted

Pour milk into medium nonstick saucepan. Place saucepan over medium-high heat; stir in flour with wire whisk until well blended. Add salt and pepper. Cook and stir until bubbly and thickened. Remove from heat.

Place muffin halves, cut side up, on 4 individual plates. Arrange sliced eggs evenly over muffins, using 1 1/2 eggs per serving. Spoon sauce evenly over eggs.

4 servings.

Pillsbury Fast and Healthy Magazine

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