CREAMED EGSS ON TOAST
This is put as a breakfast dish but we had it for dinner and believe me, it was filling.
I have my onstructions geared to novice cooks. So instructions are a little more lenghly than most. When dealing with White sauce, it turns many off.
Most would frown on it today due to the calories in the sauce, but I still make it and intend to keep a "Taste of Yesterday" in my life.
- hard boiled eggs
- 1 can(s)
- tiny peas
- 1/4 stick
- butter or oleo
- 3 Tbsp
- flour (heaping)
- 1 qt
- milk (non-fat, reduced or regular may be used)
- bread, toasted (two per person)
- salt and pepper to taste
Open your peas but do not drain. Nutrients are in the juice and you will use to help dilute your White sauce.
DO NOT RUSH THIS PROCESS and DO NOT put on high heat. It will take almost 15 to 20 minutes, depending on your heat settings. BE PATIENT and don't walk away even for a few minutes.
Add your eggs and gently stir to combine the peas into the sauce.
Toast your bread and put two pieces side by side on plate and ladle Creamed Eggs and Peas over each. Serve immediately