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.
6hard boiled eggs
1 can(s)tiny peas
1/4 stickbutter or oleo
3 Tbspflour (heaping)
1 qtmilk (non-fat, reduced or regular may be used)
·bread, toasted (two per person)
·salt and pepper to taste
How to Make CREAMED EGSS ON TOAST
- Hard boil your eggs, de-shell. Cut each egg in half. Cut each half in half again, keeping egg as a whole. Now, cut in four slices down the opposite way. Put pieces in bowl and set aside while making White sauce.
Open your peas but do not drain. Nutrients are in the juice and you will use to help dilute your White sauce.
- White sauce is not hard to make, but it needs watching and constant stirring until done.
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.
- WHITE SAUCE: 1/4 stick of butter or margarine (stick only) Melted over low heat. Remove from heat. Add: 3 tablespoons flour (heaping) Mix until it rolls into ball. Add a litte milk a little at a time. Keep stirring until all milk is gone. Return to med. heat.
- White sauce should be the consistancy of a med thick gravy. When White sauce is done. Turn heat to lowest point and add your peas and juice. Stir.
Add your eggs and gently stir to combine the peas into the sauce.
- If the sauce is too thick to your taste, add more milk until consistancy you want.
Toast your bread and put two pieces side by side on plate and ladle Creamed Eggs and Peas over each. Serve immediately