Sunday, April 12, 2009

Traditional Easter Breakfast

Here's one breakfast we usually only have once a year, but it wouldn't be Easter without it. You have to use up the hard-boiled Easter eggs somehow! Creamed Eggs on Toast

2 tablespoons butter or margarine
2 tablespoons flour
salt, pepper, dry mustard to taste
1 cup milk
4 hard-boiled eggs, diced

Melt butter and stir in flour and seasonings. Whisk in milk and cook until thickened. Stir in eggs and heat through. Serve over toast. Serves 4.
We discovered that an easy way to cut the eggs is to use an egg slicer. After doing one direction, carefully take out the egg and turn it 90° to slice it the other way into cubes.


1 comment:

  1. I so want to try this next Easter! I'll have to remember. (Meanwhile, we'll have to try it sometime before then...)

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