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Breakfast: Down Home Creamed Eggs

Source of Recipe

Pillsbury Fast and Healthy Magazine


List of Ingredients

3 cups skim milk
3 tablespoons all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
6 hard-cooked eggs -- thinly sliced
4 english muffins -- split, toasted


Recipe

Pour milk into medium nonstick saucepan. Place saucepan over medium-high heat; stir in flour with wire whisk until well blended. Add salt and pepper. Cook and stir until bubbly and thickened. Remove from heat. Place muffin halves, cut side up, on 4 individual plates. Arrange sliced eggs evenly over muffins, using 1 1/2 eggs per serving. Spoon sauce evenly over eggs. 4 servings.