Down-home creamed eggs on toasted english muffins
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Skim milk |
| 3 | tablespoons | All purpose flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 6 | Hard-cooked eggs; thinly sliced | |
| 4 | English muffins; split, toasted | |
| 4 | servings | |
Directions
1. Pour milk into medium nonstick saucepan. Place saucepan over medium-high heat; stir in flour with wire whisk until well blended. Add salt and pepper. Cook and stir until bubbly and thickened. Remove from heat.
2. Place muffin halves, cut side up, on 4 individual plates. Arrange sliced eggs evenly over muffins, using 1½ eggs per serving. Spoon sauce evenly over eggs.
Recipe by: Pillsbury Fast and Healthy Magazine Posted to MC-Recipe Digest by Susan <camyfan@...> on Apr 21, 1998