Creamed Eggs on Toast

This is something I remember Grandma Cleo making when I would visit during college. Since then I've learned to make it and I love it! It's a pretty quick meal to prepare (probably about 30 minutes including the egg boiling.

I would say that these quantities would feed 2-4 people, depending on their appetites. I'm satisfied with about a third of this so I'd go 2 eggs, 1 T butter, 1 T flour and probably about 1/2 cup of milk.

Look at that yumminess!

And that homemade whole wheat bread underneath?

Delectable! :)

Creamed Eggs on Toast
6 hard boiled eggs
2 tablespoons butter
2 tablespoons flour
1 cup milk
Salt to taste
Pepper to taste
Toasted bread

Boil your eggs. I've found that it's easier to peel them if they're still warm so I prefer to cook them right before I'm making this. Peel the eggs and chop up into big chunks. You'll want to complete this step before starting the next step, unless you take the next step super slow.

Make a roux by melting butter in a saucepan on medium heat then adding flour (I included some amounts here but if you want to make more or less, it's equal parts butter and flour). Once the mixture starts to bubble and thicken, add milk. Continue to stir; the sauce will begin to thicken. Add the eggs. If they're cold, you'll want to let them cook long enough to warm up. Add salt and pepper to taste.

A note about the roux...I'm always afraid of using too high heat, but I've found that using a medium-low heat takes forever. I put it on medium and just watch it closely. Don't be afraid to be a little aggressive with the heat.

Toast your bread then spoon the egg mixture on top.

While my homemade whole wheat bread is really good with this, I find that my homemade French bread makes it extra delicious. I'll post those recipes one of these days.