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Creamed Eggs on Toast
February 15, 2009

Great Recipe! My grandmother taught me a version of this, we chop the whole egg, no smashing the yolks seperately, add 1-2 tsp of worchestershire sauce, salt to taste, 1 med. onion diced fine and fried until soften but not brown (at the beginning of the recipe, makes a flavorful sauce base). When I was about 10 and just learning to cook, my grandmother told me to start the peas one day when we were making this for lunch...I thought she meant to put the peas in the sauce with the was a happy accident, now if this is served in my house for lunch or a quick supper, we always add peas and some parsley, and you have a different twist on this classic! Isn't it interesting, I am from western canada and here it is a sauce, my husband is from eastern canada and there the same recipe is a gravy! I was interested to see that phenom. here too.

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