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Creamed Eggs on Toast Recipe

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This recipe for Creamed Eggs on Toast is from The Hansmann Family Cookbook, 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:  
6 eggs, hard boiled, cooled & chopped
4 T. butter
4 T. flour
2 c. milk
Salt & Pepper
Directions:
Directions:
Melt butter in sauce pan over low heat. Slowly add the flour and mix in with a whisk and cook over low heat for 3-5 minutes stirring constantly. SLOWLY add the milk, continually whisking/stirring, so that you don't get lumps. Stir until thickened. Once thickened, add chopped up egg and salt & pepper to taste.


You can use more or less eggs depending on if you want your mixture more eggy or more milky/creamy.
Personal Notes:
Personal Notes:
To hard boil eggs:

Put eggs in a large pan, cover in cold water (1 inch over eggs). Bring to boil over high heat. Once it comes to a full boil, cover and remove from heat. Let sit for 45 minutes. Then run cold water over the eggs until eggs are cold.

 

 

 

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