Bake cornbread in square pan.
Combine soup, milk and Worcestershire sauce.
Heat over moderate heat, stirring until smooth.
Fold in eggs and pimento into soup mixture.
Split cornbread.
Lay a slice of ham on bread and top with creamed eggs. Serve extra bread with meat.
Peel and cube your boiled eggs - set aside.
Melt Butter or margarine and bacon bits in a sauce pan on medium heat.
Add flour, salt, pepper and paprika.
Mix well.
Slowly add cream stirring constantly until boiling and thickened.
Add boiled eggs mixing evenly together until eggs are heated.
Place 1 slice of toast on each plate and spoon the creamed eggs onto the toast.
Sprinkle with paprika for presentation.
Melt butter over medium-high heat.
Whisk in flour.
When bubbly, whisk in milk a little at a time.
Add salt.
Continue to whisk til thick and bubbly.
Remove from heat and add chopped eggs.
Toast and butter slices of bread.
Lay slices on individual plates and spoon on Creamed Eggs.
Serve.
t is baking prepare the creamed eggs.
Melt butter in a
Peel, chop and slice eggs.
In a heavy saucepan melt butter. Stir in flour, dry mustard, salt and pepper.
Add Milk (all at once). Cook and stir until mixture is bubbly and thick. Continue to cook about 2 minutes more.
Carefully stir in eggs, heat through.
Serve over buttered toast points.
Garnish with paprika or parsley.
Blend butter and flour in a sauce pan over low heat.
Add salt and pepper.
Add milk slowly, stirring constantly to avoid lumping. When blended, increase heat to medium and cook, still stirring, until mixture thickens and bubbles.
Chop boiled eggs, add to white sauce, and serve over hot buttered toast.
Sprinkle bacon over top.
Boil eggs and let cool.
Slice eggs.
Melt 1/2 stick butter in saucepan. Stir in enough flour to make thick.
Add approximately 1 1/2 cups milk. Add salt and pepper to taste.
Stir together until thick. Add cheese.
If this does not get thick, you may have to mix more butter and flour together for thickening.
Use your own judgement.
Layer eggs in baking dish.
Pour sauce over eggs. Continue to layer until gone.
Bake at 350\u00b0 for 30 to 45 minutes or until bubbly.
Makes 8 to 10 servings.
Place eggs in a saucepan, cover with
Put the eggs in cold water with salt
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.
Mix Miracle Whip, sugar, vinegar, salt and pepper.
Mix well. Chop eggs.
Add chopped eggs to the mixture.
Serve with toast for breakfast.
Combine mushroom soup and milk; heat and add sliced eggs to mixture.
Salt and pepper to taste.
Serve hot over toast or potatoes.
To hardboil eggs, simmer on low (barely boiling) for about 20 min.
,or bring to a boil, cover, turn off heat and let sit for about 20 min.
Cool (run cold water over cooked eggs), peel, then chop the eggs.
Melt the butter.
Stir in the flour and 1/4t salt.
Stir in milk a little at a time and continue to cook until the sauce is thick.
Pour over chopped up eggs which you salt and pepper to taste.
Sprinkle the mixture with paprika.
Spoon over slice of toast.
In frypan, melt butter on medium-low heat.
Stir in flour, salt and pepper.
Gradually add milk, stirring until thickened.
Reduce heat to low; fold in cream cheese and stir until smooth.
Add eggs and ham.
Heat through.
Serve over muffins.
nd chop.
Thoroughly blend Eggs, Pepper, Garlic Powder and Mrs
Place eggs in a medium saucepan, cover
Hard boil eggs; peel.
Melt butter in heavy saucepan.
Add flour and seasonings.
Stir until well blended.
Slowly add milk, stirring constantly. Cook until smooth.
Add coarsely chopped eggs.
Serve on buttered toast.
Hard-boil eggs.
Cool.
Mix cornstarch and cold water in small bowl.
Heat milk to boiling.
While milk is heating.
Slice egg whites into milk.
Mash egg yolks and set aside.
When milk starts boiling, slowly add cornstarch and water mixture until you get desired thickness to the sauce.
Serve on toast.
Sprinkle with mashed egg yolks.
Boil eggs and set aside. Melt butter in large saucepan; add flour, stirring constantly until a roux consistency. Add salt. Add canned milk, stirring constantly. Slowly add regular milk until you have a thick cream sauce.
Peel and slice hard-boiled eggs. Add salt and pepper to taste. Serve over toast or biscuits. Serves 5 to 6.
Spread toast with deviled ham and heat in slow oven until warm. Chop eggs.
Melt butter and blend in flour and salt until smooth. Add milk and Worcestershire sauce.
Cook and stir until thick and bubbly.
Stir in chopped eggs.
Cook and stir until heated through. Spoon over toast and sprinkle with paprika.