My mother always made Creamed Eggs on Toast using
our dyed eggs Easter Morning (of course, after we selected a few from our
baskets to give her…GRIN).
Creamed Eggs on Toast
White Sauce:
2 Tbsp melted butter or margarine
2 Tbsp flour
1 Cup milk (I use skim-use whatever you have)
Salt and pepper to taste – white pepper is better for appearance
In saucepan, melt butter on medium heat. Add flour and stir to blend with
butter. Do not let flour brown. Gradually add milk while stirring flour
mixture. Stir frequently
while sauce thickens. Remove from heat when thickened.
Boiled Eggs:
Chopped or grated (on large holes). Use about 3 eggs per cup of sauce (or
to taste)
Add the eggs to the white sauce and serve over toast. Even as my children
were very young they loved
this dish. The white sauce above makes about two servings. For my family
of five, I would make a large
saucepan with about 4 cups of milk (increase butter and flour
accordingly).
Arlinda, W.Palm Beach
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