Creamed ham and eggs
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter or margarine |
| 3 | tablespoons | Flour |
| ½ | teaspoon | Dry mustard |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2¼ | cup | Milk |
| 1 | cup | Diced cooked ham |
| 4 | Hard cooked eggs; quartered | |
Directions
Melt butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in ham and eggs. Heat through.
Serving Ideas : Serve over hot buttered toast or biscuits Recipe by: Betty Crocker's Cookbook Posted to TNT Recipes Digest by Nancy Pallotta <nancee@...> on Mar 25, 1998
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