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Creamed Eggs on Toast
April 25, 2011

How lovely to see this recipe appear! My college roommate turned me on to it almost 40 yrs ago. I do variations on it like many of you. I want particularly to address the remark that its appearance is "not for company". I disagree! I have served it for special brunches with smoked salmon (lox) and steamed asparagus: The colors together are beautiful and the flavors perfect together. I chop and add the whole egg so that the yoke is not fully mixed in; the mixture is spooned over toasted sourdough French bread which I like for its tartness to complement the richness of the other ingredients. The asparagus is laid over the eggs with the salmon on the side. Sprinkle fresh chopped parsley over the eggs. I use the variations others have noted, and also prefer half and half which is not as sweet as milk.

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