4 T. butter
4 T. flour
2 cups milk
4 to 6 hard-boiled eggs, peeled and chopped
Salt and pepper to taste
4 pieces whole wheat bread, toasted
In a medium saucepan, melt butter on medium-low heat. Gradually whisk in the flour so it doesn’t become lumpy. Continue whisking the flour/butter mixture while adding the milk and then until mixture just comes to a boil and thickens.
Remove from heat and add hard-boiled eggs and salt and pepper to taste. Spoon over toast.
Serves 4.
Note: You can easily make a larger batch of creamed eggs if you’re feeding a lot of people by simply doubling this recipe, but if eggs are limited, you can get away with only 6 eggs for a double batch.