Creamed Eggs
All you need are the eggs and a cream sauce. This dish is great served over toast at breakfast for the day after Easter because it uses up some of your leftover eggs!
Ingredients
3
Original recipe yields 3 servings
Directions
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Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
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Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
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Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.
Nutrition Facts
Per Serving:
311 calories; 20.9 g total fat; 405 mg cholesterol; 261 mg sodium. 12.4 g carbohydrates; 18.6 g protein; Full Nutrition
