Reviewed: Nov. 3, 2008

Mmmmm, this was warm, creamy and tasty! My hubby loved it and so did I. An easy dinner that is on the table in no time at all.

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Reviewer:

Karen

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 6, 2008

I learned this recipe in Home Ec. Many, many moons ago. I am now 65:). We just used hard boild eggs and creamed gravy, served over toast or biscuits. Now my grown children make it for their cildren, and on it goes. I still make it for a quick dinner every now and then. I'd give it a ten if I could....Lr

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pixielee

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2008

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..

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Reviewer:

CHRISTINAFELIX

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Reviewed: Apr. 23, 2007

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!!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Dec. 3, 2006

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.

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