Creamed ham and eggs

Yield: 6 Servings

Measure Ingredient
3 tablespoons Butter or margarine
3 tablespoons Flour
½ teaspoon Dry mustard
¼ teaspoon Salt
⅛ teaspoon Pepper
2¼ cup Milk
1 cup Diced cooked ham
4 \N Hard cooked eggs; quartered

Melt butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in ham and eggs. Heat through.

Serving Ideas : Serve over hot buttered toast or biscuits Recipe by: Betty Crocker's Cookbook Posted to TNT Recipes Digest by Nancy Pallotta <nancee@...> on Mar 25, 1998

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