"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Creamed Eggs on Toast, by Lisa Umholtz, is from The Kleinman Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 hard boiled eggs, chopped 3 tbsp flour 1 3/4 cup milk 3 tbsp butter 1/4 tsp dried mustard paprika
Melt butter in saucepan. Whisk in flour and dried mustard until paste is formed. Gradually whisk in milk until mixture is smooth and begins to boil. Continue a slow boil until mixture begins thickening (like gravy). Salt and pepper to taste. Add chopped eggs. Sprinkle with paprika if desired. Serve over toast.
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