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!
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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:
311.46 calories; 18.58 g protein; 12.43 g carbohydrates; 20.88 g fat; 405.37 mg cholesterol; 261.33 mg sodium. Full Nutrition
