Creamed Eggs - A Stoddard Favorite

Creamed Eggs is one of those comfort foods that my Dad really liked when I was a kid. Grandma Stoddard really liked it too, and it was simple fare that she could eat without concern that it would give her heartburn or indigestion. 

As I mentioned in my Quiche Lorraine post, we enjoy eating "breakfast foods" for dinner at my house. Since this is essentially eggs and toast, Creamed Eggs would qualify as a breakfast food. We like to eat it on toast or over baking powder biscuits. It's also a GREAT way to use up a lot of those decorated, boiled Easter Eggs when the party's over.

Wikipedia calls it a breakfast dish made from a bechamel sauce. On the same page, it refers to Chipped Beef on Toast, and Biscuits and Gravy. Sounds like something out of a World War II cookbook!

Creamed Eggs

4 TB Butter
4 TB Flour
3 C Warmed milk
1/2 tsp Salt
1/4 tsp Freshly-ground pepper
1/4 tsp Mustard powder (optional)
8 Hard-boiled eggs
Toasted bread or fresh baking powder biscuits

Melt the butter in a saucepan over medium heat. Stir in the flour. Simmer for 1-2 minutes, stirring constantly, then slowly add the warm milk. Heat to boiling, stirring constantly so sauce will not scorch. It will thicken somewhat upon boiling. Season with salt and pepper to taste. Add mustard powder, if desired. Thinly slice the eggs into the sauce. Cook and stir until mixture is warmed throughout. Serve warm over toast or biscuits.

Makes 4-6 servings