Easter Egg Stew Recipe - Allrecipes.com
Easter Egg Stew Recipe
  • READY IN 55 mins

Easter Egg Stew

Recipe by  

"Yummy way to use those Easter eggs -- great for brunch!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  1. Heat 1 tablespoon of butter in a skillet over medium heat, and cook and stir the onion and green pepper until the onion is translucent, about 5 minutes; stir in ham, and cook until ham is hot, about 1 more minute. Transfer to a bowl, and set aside. Melt 1 more tablespoon of butter in skillet over medium heat, and cook and stir the mushrooms until they have given up their liquid and started to brown, about 10 minutes. Add the cooked mushrooms to the ham mixture.
  2. Melt 2 tablespoons of butter in a saucepan over medium heat, and stir in flour, salt, and black pepper. Cook and stir until the flour lightens in color slightly, about 1 minute; gradually whisk in milk, and cook until thickened, whisking constantly. Do not boil. Mix in the Cheddar cheese, and stir until the cheese melts. Reduce heat to a bare simmer, and cook the sauce for about 10 more minutes. Whisk frequently.
  3. Drain any juices from the ham and mushroom mixture, and stir the mixture into the sauce; mix in the chopped hard-cooked eggs. Bring mixture back to a simmer, and serve over toasted English muffins.
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Reviews More Reviews

Jan 07, 2012

This was fantastic! I did have to add more milk since it was so thick. Next time I won't drain the veggies to maybe thin it out a little and keep that great flavor.

 
Apr 26, 2011

My whole family enjoyed this! The only change I will make next time is to use about 1/4 of the onion called for in the recipe. Definitely a keeper! Oh and we used biscuits instead of English muffins since that's what I had on hand. This recipe was a "jazzed up" version of the creamed eggs on toast I always enjoyed as a kid. Thank you for this addition to my recipe box!

 
May 30, 2011

Loved this! It was very thick, but soooo good over muffins! I didn't have bell pepper so left it out. MMMM!

 
Apr 30, 2011

Fantastic dish! My veggies must have been bigger than called for because I had to add 3/4 c. extra milk and cheese at the end. Great recipe! Much better on english muffins than toast. ;)

 

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Nutrition

  • Calories
  • 636 kcal
  • 32%
  • Carbohydrates
  • 37.7 g
  • 12%
  • Cholesterol
  • 407 mg
  • 136%
  • Fat
  • 39.2 g
  • 60%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 33.5 g
  • 67%
  • Sodium
  • 1212 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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