Creamed Eggs on Toast
posted August 10, 2005

from Inn at the Pass
Pass Christian, Mississippi


  • 6 hard-boiled eggs
  • 2 cups well-seasoned white sauce

Sauce: (for 1 cup)

  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 cup milk

Melt butter over low heat. Blend in flour and seasonings. Cook, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Cook until thickened. Boil 1 minute.

Cut eggs in quarters. Add to white sauce. Serve over hot buttered toast. Sprinkle with paprika. Garnish with parsley sprigs and crisp bacon.

Serve with banana bread!