Favorites: Creamed Eggs

This was one of my favorite breakfasts when I was growing up.  My mom can’t remember if she made it up, or if it came from my dad’s family. Regardless, it is a treat now often requested by my own kids.   It is a simple recipe, a distant relative of eggs benedict, that consists of three basic things:  toast, sliced boiled eggs,  cheese sauce.

Creamed Eggs

boil eggs (5 or 6 for a family of four), and allow to cool slightly.
while eggs are boiling, make the sauce

cheese sauce (triple this for a family of four)

2 Tbsp butter
2 Tbsp flour
1 cu milk – heated
salt & pepper
1/2 cu grated cheddar cheese
optional: ham chunks, browned sausage, or cooked bacon

Melt butter in saucepan. Stir in flour and cook, stirring constantly until paste cooks and bubbles, not allowing to brown. Add hot milk, continue to stir. Bring to a boil. Add salt & pepper to taste, add cheese. Lower heat and cook 2-3 min stirring. Add meat, if preferred.  Remove from heat.

Remove shells from eggs, and slice eggs into the sauce. stir gently. serve sauce over toast. we prefer to cut toast into pieces before adding sauce.  Adjust proportion of eggs and sauce as you like. Feed to your family, and prepare to make it again!