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Creamed Eggs with Ham

Heat the margarine or butter in a large saucepan over low heat until melted. Stir in the flour, mustard salt and black pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling; stirring constantly. Boil and stir one minute. Gently stir in ham and eggs, and heat through. Serve at once.


Suggestions: Spoon over English muffins or toast.


Variations: Creamed Eggs (omit mustard and ham, and increase number of eggs to six) or Creamed Eggs & Seafood (omit mustard and ham, and stir in 6.5 oz. can salmon, drained and flaked; or one 6.5 oz. can tuna, drained, with the eggs).


Recipe featured in the Food Fare Cookbook.


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