Yield: 6 Servings
|3 tablespoons||Butter or margarine|
|½ teaspoon||Dry mustard|
|1 cup||Diced cooked ham|
|4||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