Cooking: Creamed Eggs

While I don't cook a lot of things I'd put in the "comfort food" category, these creamed eggs on toast are everything the category suggests! My mother always made them Easter morning or in the days following using our colored eggs and not only do they taste good, they bring great memories to mind! Practical too. An easy way to use all those eggs you hard boiled. I was so happy to have some for dinner this evening. 

I actually blogged about creamed eggs last Easter but only included a photo of the main ingredient--the colored Easter eggs--because the dye had transferred so much the dish didn't look so appetizing. Much better results this year.

To make some start with a basic white sauce, fold in sliced hard boiled eggs, and add salt and pepper. Serve over toast. I found my favorite ratio in this particular white sauce to be 3T butter, 3T flour and 2 c milk. You can find a slightly more detailed recipe in last year's post.