Creamed Ham and Eggs

SUBMITTED 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."

PREP TIME	5 Min
COOK TIME	15 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 2 servings

USMETRIC

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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

READ REVIEWS (4)

DIRECTIONS

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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REVIEWS

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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 sauce and just a hint of cayenne. I LOVED this recipe Falb and thanks!!

4 users found this review helpful

Reviewed on May 1, 2008 by CHRISTINAFELIX

was trying to use Easter leftovers....the consistancy and look of it were enough to make me question the recipe..then the taste sealed the deal..

0 users found this review helpful

Reviewed on Dec. 3, 2006 by JINX62

This is amazing with minor changes that suit my picky palate better. I use Silk Soy milk instead of regular and add more wet spicy mustard. I also sprinkle dried oregano over the top while still hot and finish with liberal splashes of Frank's Red Hot Hot Sauce. Creamy tasty and comforting with kick. Eggcellent.

0 users found this review helpful

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