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

Quiche Lorraine - Not Just for Breakfast!

Gathering ingredients

At our house, we often like to have "breakfast" foods for dinner. I'm not sure where I got this Quiche recipe, but I've used it for years and it always turns out delicious.

Simmering bacon

The time-consuming part for me is making the pie crust. I could just buy a crust, but I'm addicted to the delectable flavor of homemade pie crust. In my younger years, I made pie crusts that looked beautiful, but were a bit tough - not as light and flaky as I like. I have learned to make a flaky crust, by using less water, but I admit that it doesn't look very beautiful.... 

Maybe someday I'll be able to make a crust that is both beautiful AND light and flaky.

Bacon, cheese, & onions in pie shell

Quiche Lorraine

9" Pie crust, unbaked
1/2 lb Bacon, crisped & crumbled
4 oz Swiss cheese, grated
1/3 C Minced onion
4  Eggs
2 C Whipping cream or light cream
3/4 tsp Salt
1/4 tsp Sugar
1/8 tsp Cayenne red pepper

Heat oven to 425 F. degrees. Prepare the pastry. Cook and crumble the bacon. Sprinkle bacon, cheese, and onion in pastry shell. In a bowl, beat eggs slightly and blend in the remaining ingredients. Pour cream mixture into pie pan.

Ready for the oven

Bake 15 minutes; then reduce heat to 300 F. and bake 30 minutes, or until knife inserted 1" from edge comes out clean. Let pie rest 10 minutes before cutting and serving. 

Serves about 6

Mmm! Looks & smells delicious!

 Pie Crust

1 C Flour
1/2 tsp Salt
1/3 C Shortening
2-1/2 to 3-1/2 TB Cold water

In medium bowl, combine flour and salt. Using pastry blender, cut in shortening until particles are the size of small peas. Sprinkle flour mixture with water, 1 tablespoon at a time, while tossing and mixing lightly with a fork. Add water just until dough is moist enough to hold together.

Form dough into a ball. Place on well-floured surface. Flatten ball slightly; smooth edges. Roll dough to a cirlce 1" larger than inverted 9" pan. Ease crust carefully into pan. Press in place. Trim edges and crinkle or mold edge as desired.

Serves about 6