Down-home Creamed Eggs On Toasted English Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | English | Eggs | 4 | Servings |
INGREDIENTS
| 3 | c | Skim milk |
| 3 | T | All purpose flour |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 6 | Hard-cooked eggs, thinly | |
| sliced | ||
| 4 | English muffins, split | |
| toasted | ||
| servings |
INSTRUCTIONS
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. Recipe by: Pillsbury Fast and Healthy Magazine Posted to MC-Recipe Digest by Susan <camyfan@abac.com> on Apr 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 523
Calories From Fat: 102
Total Fat: 11.3g
Cholesterol: 321.9mg
Sodium: 1165mg
Potassium: 536.6mg
Carbohydrates: 74.1g
Fiber: 3.2g
Sugar: 13.8g
Protein: 30g