Easter Breakfast

A new one for us today, Creamed Eggs on Toast.  Now this sounded sorta odd but it was really delicious.  Oh and easy to make too!  You can also dress it up if you wish.

This is Elder Packer showing it off.  Since he is away from home this Easter we tried to help out and make this meal that they always share there.  


6 servings

  • 15 hard-cooked Guinea eggs, peeled
  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • Swanson Flavor Boost Concentrated Chicken Broth
  • 6 slices whole wheat bread, lightly toasted
  • salt and white pepper to taste

Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside. Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken flavoring so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast (we pulled it into bite size pieces) and season with salt and white pepper.

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