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Creamed Eggs On Toast Recipe

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This recipe for Creamed Eggs On Toast, by , is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean Rogers
Added: Thursday, November 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 hard boiled eggs
1 cube butter
1/2 c. flour
1 tsp. pepper
1 Tbsp. salt
4 - 5 c. of milk

Directions:
Directions:
- White Sauce
- In a medium sized sauce pan, melt buter and add flour to absorb all the butter. Cook over medium heat for approx 1 - 2 mins.(to remove any pasty taste). Gradually add milk a cup at a time.to the flour/butter mixture and stir with a wisk until smooth. You may find you might need a little more or less milk, depending on how thick you want th sauce to be. Cook over medium heat. Sauce will thicken as it cooks and that is when you add more milk. I like mine fairly thin, because when I add the eggs, it will thicken some more. Add salt and pepper. If you do not want the pepper to show, use white pepper. When the sauce is how you want it, cut-up the peeled hard-boiled eggs and add them to the sauce. You may substitute the eggs for chipped-beef, etc. I toast bread and pour the sauce over the toast.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 - 45 mins
Personal Notes:
Personal Notes:
- For little children, I would break up the toast into little pieces and then pour sauce over the pieces. This is good for morning, but I usually prepared it as a light meal for the evening along with applesauce!

 

 

 

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