Creamed Eggs

Posted by on August 31, 2006 in Blog | 0 comments

A family favorite for years, Stouts traditionally serve this dish on Easter Sunday morning to use up some of those colorful hard-boiled eggs, and whenever we want a special treat for breakfast, lunch or dinner.

One dozen eggs, hard-boiled
1/2 cup butter
1/2 cup flour
4 cups milk
1-2 tsp. Worcestershire sauce
Cheese to taste
salt and pepper to taste

Make a white sauce by melting 1/2 cup butter (must use real butter) in a medium sauce pan over medium heat; add 1/2 cup flour, and salt and pepper to taste and stir constantly for at least one minute. (A flat wire whisk is the best way to insure a smooth sauce and no scorching on the bottom of the pan.) Add 4 cups milk of milk all at once and continue stirring until sauce thickens. Add some Velveeta Cheese (to taste) and 1-2 teaspoons Worcestershire sauce. Slice or chop the hard-boiled eggs and stir into the sauce. Serve over toast, or toasted bagel, or rice.

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