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Creamed Eggs and Ham

Makes a great brunch or quick supper

1 cup cooked ham, chopped
2 tablespoons butter or margarine
1/4 cup sliced green onion
1/2 cup chopped green or red bell pepper
3 tablespoons flour
2 cups milk
4-6 hard-cooked eggs, peeled, sliced
asparagus spears, steamed and drained

In a large skillet or heavy saucepan over medium heat, lightly brown the ham in butter or margarine.

Add the green pepper and onion; cook, stirring, until the vegetables are tender.

Add the flour, stirring, until the flour is absorbed and the mixture is smooth.

Add milk a little at a time, stirring constantly, until the sauce is thickened and smooth.

Add the eggs – and ½ cup shredded cheese if desired, gently reheat.
Stir carefully so eggs don’t fall apart.

Arrange drained asparagus spears over toast points or toasted English muffins and smother with on Creamed Eggs and Ham mixture.

Sprinkle with finely shredded cheddar cheese and a dash of paprika.

Note:
- Toast points just mean you cut the toast in cute little triangles.
- If the kids don’t like pepper or asparagus, leave it out of theirs!
- This recipe is simply hard-cooked eggs and ham in a white sauce. But the sauce can be spiced up with a variety of your favorite fresh herbs, such as parsley, oregano, dry mustard, cayenne pepper, or even a little shredded cheddar cheese.

 

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