Title: Down-Home Creamed Eggs on Toasted English Muffins
Categories: Eggs
Yield: 4 Servings

3 c Skim milk
3 tb All purpose flour
1/2 ts Salt
1/4 ts Pepper
6 Hard-cooked eggs; thinly
-sliced
4 English muffins; split,
-toasted

1. 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.

2. 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

Recipe by: Pillsbury Fast and Healthy Magazine

Posted to MC-Recipe Digest by Susan on Apr 21, 1998