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Creamed Eggs with Ham
3 TBS margarine or butter
3 TBS all-purpose flour
1/2 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. black pepper
2-1/4 C milk
1 C fully-cooked leftover smoked ham, diced
4 hard-cooked eggs, each cut into fourths
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 Luscious Leftovers Cookbook.
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