Cat’s Corner
Catherine Mahrholz
Got Eggs?
Easter eggs that is! What to do with all those beautiful hardboiled eggs that were such fun to color and hide… and then find?
About 50 years ago, (I’m 72 now) a boyfriend of mine, a very handsome man from Florida, of Seminole descent, a Vietnam Veteran, taught me how to make this hearty dish. It is called Creamed Eggs on Toast and is really very easy to make.
Here’s the recipe as you would fix it for two people and the recipe can easily be increased to suit the size of your family and friends.
Creamed Eggs on Toast
2 hardboiled eggs, peeled and sliced (or coarsely chopped)
2 Tablespoons butter
2 finely sliced green onions
a pinch of garlic powder
¼ teaspoon salt, and pepper to taste
2 Tablespoons flour
1 cup cold milk
Make the toast while you prepare the sauce so it is ready when the Creamed Eggs are done because this hearty delicious concoction should be eaten right away.
- In a medium sauce pan, over low heat, melt the butter and gently sauté the sliced green onions for just a minute or two.
- Stir in the flour, salt and garlic powder to make a roux.
- When the roux begins to bubble and simmer, add the cold milk, stirring it in gently.
- Add the sliced or chopped eggs and stir gently over low heat until hot.
Note: If the sauce seems too thick, just slowly add a little milk until desired consistency is obtained.
This delightful concoction is, of course, truly spectacular served over fresh buttermilk biscuits. Enjoy it with some bacon or sausage, a cup of coffee and a glass of orange juice and you are ready for a day outside in our beautiful area.
