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Down-Home Creamed Eggs on Toasted English Muffins

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy English Eggs 4 Servings

INGREDIENTS

3 c Skim milk
3 tb All purpose flour
1/2 ts Salt
1/4 ts Pepper
6 Hard-cooked eggs; thinly sliced
4 English muffins; split, toasted
4 servings

INSTRUCTIONS

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 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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