Down Home Creamed Eggs
3 cups milk
3 tablespoons all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
6 hard-cooked eggs -- thinly sliced
4 english muffins -- split, toasted
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.
Place muffin halves, cut side up, on 4 individual plates.
Arrange sliced eggs evenly over muffins, using 1 1/2 eggs per serving. Spoon
sauce evenly over eggs.
4 servings.
Pillsbury Fast and Healthy Magazine
