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Creamed Eggs

Here’s a delicious and unique breakfast or brunch idea for this Easter. It’s easy, quick, impressive and most importantly, good! Charlie’s mom, the often-referenced Miss Pat, is known for her cream sauces and creamed dishes – peas, chipped beef, lima beans and…eggs.

Creamed Eggs with English Muffins/Nan Kelley/One Pan Nan

Charlie has been telling me about them for years and how delicious they are for breakfast and he was right! A simple white cream sauce (or bechamel sauce) with sliced hard boiled eggs, seasoned generously with salt and pepper, a splash of Worcestershire sauce and some cheddar cheese is all it takes! If you like Eggs Benedict, you’ll probably like this as well. And if you have children, chances are you’ll be boiling eggs for the hunt on Sunday anyway, so go ahead and boil up a few extra and try this tasty dish.

Serve atop of a toasted English muffin or Miss Pat likes them in toast cups that she makes by cutting away the crust of white bread, forming the slices into a muffin tin and toasting them in the oven until golden brown.

Add fresh fruit to the plate and some nice crisp bacon or sausage patties and you’ll have something special for your family for Easter breakfast or brunch. This is my favorite kind of dish-it looks a little fancy, but it’s ‘home-cooked’ satisfying. Hope your family thinks so too. Happy Easter!


Creamed Eggs


2 tablespoons butter

3 tablespoons flour

2 cups milk

1⁄4 cup shredded sharp Cheddar cheese

Splash of Worcestershire sauce

Salt and pepper to taste

4 hard-boiled eggs, peeled and thickly sliced

4 English muffins, split and toasted or 8 slices white bread, crust removed

Chopped parsley for garnish (optional)


1. In a heavy bottom saucepan, melt butter over medium heat and drop in the flour by the tablespoons. Mix constantly until blended and bubbling, about 2 minutes or so, without letting sauce brown. Add milk and stir to blend. Cook until sauce starts to thicken. Stir constantly to avoid clumping or sticking.

2. When sauce is thick, add cheese and a splash of Worcestershire sauce and stir. Salt and pepper to taste. Turn heat down and drop in egg slices. Gently fold eggs into sauce.

Stir lightly to coat. Allow to heat through on warm.

3. To serve with English muffins: toast muffins on a baking sheet in the oven or in a toaster until golden brown. For toast cups: gently press bread slices into an ungreased muffin tin to form a little cup and bake at 350° F until toasty brown. Spoon creamed egg mixture atop English muffins or over toast cups. Sprinkle with chopped fresh parsley (optional) and serve hot.


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