Recipe - Down-Home Creamed Eggs On Toasted English Muffins

3 cup Skim milk
3 tablespoon All purpose flour
One half teaspoon Salt
One fourth teaspoon Pepper
6 Hardcooked eggs; thinly
cut or sliced up
4 English muffins; split,
toasted

1. Pour milk into medium nonstick saucepan. Place saucepan over mediumhigh
heat; stir in flour with wire whisk until well blended. Add salt and
pepper. Cook and stir until bubbly and thickened. Remove from heat.

2. Place muffin halves, cut side up, on 4 individual plates. Arrange cut or sliced up
eggs evenly over muffins, using 1 One half eggs per serving. Spoon sauce evenly
over eggs.

4 servings

Recipe by: Pillsbury Fast and Healthy Magazine

Posted to MCRecipe Digest by Susan camyfan@abac.com on Apr 21, 1998