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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Creamed Ham and Eggs Recipe

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This recipe for Creamed Ham and Eggs is from A Second Peek into the Parsons Pantry, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 TB butter
3 TB flour
1/2 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. pepper
2 1/4 c. milk
1 c. diced, cooked ham
4 hard boiled eggs - sliced or quartered
Directions:
Directions:
Melt butter in saucepan over low heat. Blend in flour, mustard, salt and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Gently stir in ham and eggs. Serve over toast, rice, etc. Option: for creamed eggs, leave out mustard and ham and increase eggs to six.

 

 

 

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