CREAMED EGGS

Creamed Eggs image

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!

Provided by JOYCEJJ111

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 20m

Yield 3

Number Of Ingredients 6

Ingredients

6 eggs
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
⅛ teaspoon ground white pepper, if desired
salt and pepper to taste

Steps:

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.
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.
Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.

Nutrition Facts : Calories 311.5 calories, Carbohydrate 12.4 g, Cholesterol 405.4 mg, Fat 20.9 g, Fiber 0.2 g, Protein 18.6 g, SaturatedFat 10 g, Sodium 261.3 mg, Sugar 8.4 g

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