Creamed Eggs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 cups of 2% milk9 tbsp butter9 tbsp flour6 hard-boiled eggssalt and pepper to taste
Hard-boil the eggs and set aside to cool.
Melt the butter on medium heat in a heavy-bottomed saucepan and then add the flour. Whisk to form a smooth paste (roux). Cook until bubbly, but do not let it start browning. Add the milk, and whisk until the lumps are gone. Stir occasionally, scraping the bottom of the pot, until the sauce boils. This will take awhile, so it's best to use this time to dice your eggs.
Once the sauce boils, it should start thickening rapidly. When it reaches your desired thickness, add the chopped eggs and turn off the heat. Season with salt and cracked pepper to taste. Serve over toast.
Serving Size: Makes approximately 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user WHIMSICALFAERY.
Melt the butter on medium heat in a heavy-bottomed saucepan and then add the flour. Whisk to form a smooth paste (roux). Cook until bubbly, but do not let it start browning. Add the milk, and whisk until the lumps are gone. Stir occasionally, scraping the bottom of the pot, until the sauce boils. This will take awhile, so it's best to use this time to dice your eggs.
Once the sauce boils, it should start thickening rapidly. When it reaches your desired thickness, add the chopped eggs and turn off the heat. Season with salt and cracked pepper to taste. Serve over toast.
Serving Size: Makes approximately 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user WHIMSICALFAERY.
Nutritional Info Amount Per Serving
- Calories: 229.6
- Total Fat: 16.5 g
- Cholesterol: 150.2 mg
- Sodium: 186.4 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 0.2 g
- Protein: 9.4 g
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