WELSH EGGS (ORIGINAL)
Welsh "Shirred Eggs", originally used with dried hard-boiled eggs in World War II. Great for breakfast or dinner, with a nice leek flavor. Taken roughly from The Old Foodie website. Classical and easy when you have some boiled eggs on hand. You could also substitute some regular scrambled eggs and it would still be good.
Provided by Banks
Categories Lunch/Snacks
Time 11m
Yield 4 toasts, 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter or oil in a medium saucepan and then add the 3 tablespoons flour. Stir around until the flour is absorbed and the mixture is smooth. Continue to stir until it thickens slightly, or browns a little.
- Add the 1 cup milk and bring to a boil.
- Add the chopped leeks, mustard, pepper, and salt. Stir until thickened and cooked -- about 5 minutes. Add the chopped boiled eggs.
- At this point, if you wanted, you could add a little cheese.
- Divide the hot egg mixture among the toast, and enjoy.
Nutrition Facts : Calories 515, Fat 21, SaturatedFat 5.5, Cholesterol 251, Sodium 925.3, Carbohydrate 61, Fiber 2.8, Sugar 2.7, Protein 19.4
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