Creamed Eggs on Toast

(from SallyV’s recipe box)

My mother used to make this for me as a kid and I’ve made if for over 40 years. The recipe can be altered to serve as many as you like. This is just a guideline to serve two people.
You can also add shredded cheese or chopped dried beef.

Source: Mom

Serves 2 people

Categories: Brunch

Ingredients

  • 6 eggs
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 T. dried chives
  • Salt and pepper to taste
  • 4 slices toast

Directions

  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Run cold water over eggs until they are cool enough to peel and chop.

  2. Melt butter in saucepan over medium heat. Add flour and whisk for 1 minute to cook flour. Slowly whisk in the milk. Add the salt and pepper and stir until the sauce comes to a boil and becomes thick.

  3. Add chopped eggs to the sauce; stir until heated through. Serve over toast.

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