Creamed Eggs & Bacon on Toasted Sprouted Grain English Muffins

When I was a child growing up, we dyed Easter eggs every year…dozens of them. After the holiday was over, we kept these eggs in our baskets for weeks, peeling one or two when we got hungry. Amazingly enough, we didn’t die of some food born illness which we hear so much about today. However, I am not recommending this practice! Instead, why not peel them the next morning and have a delicious breakfast of creamed eggs on toast?

To make a basic white sauce, begin with 2 T. butter and melt over medium heat. Then whisk in 2 T. flour and stir for a minute or two over the heat. There will be thick globs, but then start whisking vigorously as you pour in milk to reach your desired consistency. It thickens as it sets, so made it thinner that you would want. (I could never write cookbooks, my instructions even make my head spin…)

At this time I salt and pepper to taste and add 1 t. stoneground mustard. This would also be the time to add shredded cheese if you wanted to make a cheese sauce.

Peel and dice 4-6 hard-cooked eggs and 4 slices of Canadian bacon.

Stir into white sauce and heat throughout.

I toasted sprouted grain English muffins and spooned the egg mixture over it. You could also just toast your favorite bread of choice. I had picked some fresh chives in my daughter-in-laws garden last week and snipped a few of them for garnish!

Creamed Eggs on Toast

2 T. butter
2 T. flour
1 1/2-2 c. milk
4-6 hard-cooked eggs, peeled and chopped
4 slices of Canadian bacon, diced
1 t. stone-ground mustard
Salt & pepper to taste

Melt butter in a heavy saucepan over medium low heat. Stir in 2 tablespoons flour. Using a wire whisk, stir the butter-flour mixture until it bubbles. This is called a roux.  Cook and stir the roux for 1-2 minutes. This gets rid of the raw flour taste and allows the starch granules in the flour to accept the liquid. Slowly add the milk to the roux, stirring vigorously with that wire whisk.  Cook and stir continually over medium heat until the sauce thickens.

When the sauce is thickened and just begins to boil, remove from heat. You’ve made a white sauce! Stir in mustard, salt and pepper, eggs and bacon. Return to stove, to heat through. Spoon over toasted sprouted grain English muffins or toasted bread of your choice. Garnish with fresh snipped chives.

This recipe is a comfort food from my early married years. I had no clue back then how to make a white sauce, I just opened a can of cream of chicken soup and stirred in the eggs! This is a much healthier alternative since you can control the amount of fat and salt that goes into this recipe. I used non-fat milk since that is all I had in my fridge.