Food Fare Recipes


Breakfast >  Creamed Eggs with Ham >

 

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.

 


Quick Menu

 

HOMERecipes | News & Updates | About Food Fare | Contact | Site Map