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Creamed Ham and Eggs

By: Karen Falb  
"When I got married, my husband asked me to get this favorite recipe from his mother. I like to serve it with homemade bran muffins and applesauce."

Rating: This weblink has been rated 6 times with an average star rating of 3.7 Read Reviews (6)

Rate/Review | 160 people have saved this

Prep Time:
5 Min
Cook Time:
15 Min
Ready In:
20 Min

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Original Recipe Yield 2 servings
 

Ingredients

  • 3 tablespoons butter or margarine
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon pepper
  • 2 cups milk
  • 1/2 teaspoon Worcestershire sauce
  • 3 hard-cooked eggs, diced
  • 2 cups cubed fully cooked ham
  • 3 slices toast, cut into triangles

Directions

  1. In a saucepan, melt butter. Add flour, mustard and pepper; cook until bubbly. Gradually add milk and Worcestershire sauce; cook and stir until thickened. Stir in eggs and ham, heat through. Serve hot over toast.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 23, 2007 by LINDA MCLEAN 
Another nice way to help use up all those Easter eggs. I added garlic and onion powders to the... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on May 1, 2008 by CHRISTINAFELIX 
was trying to use Easter leftovers....the consistancy and look of it were enough to make me... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2006 by JLKDIXIE 
My kids and I love this recipe, we have made this for quick dinners. Very fast and easy MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2008 by Karen 
Mmmmm, this was warm, creamy and tasty! My hubby loved it and so did I. An easy dinner that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2008 by pixielee 
I learned this recipe in Home Ec. Many, many moons ago. I am now 65:). We just used hard... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2006 by JINX62 
This is amazing with minor changes that suit my picky palate better. I use Silk Soy milk... MORE

 
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