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Recipe
Down Home Creamed Eggs On Toasted English Muffins Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 4 servings | |
| Calories 85 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.21g | 0% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 368mg | 15% |
| Potassium 304mg | 9% |
| Total Carbs 13.87g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 9.52g | 6% |
| Protein 6.85g | 11% |
Ingredients Convert Measures
- 3 c. Skim lowfat milk
- 3 Tbsp. All purpose flour
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 6 x Hard-cooked Large eggs, thinly sliced
- 4 x English muffins, split, toasted
Directions
- Pour lowfat milk into medium nonstick saucepan. Place saucepan over medium-high heat; stir in flour with wire whisk till well blended. Add in salt and pepper. Cook and stir till bubbly and thickened. Remove from heat.
- Place muffin halves, cut side up, on 4 individual plates. Arrange sliced Large eggs proportionately over muffins, using 1 1/2 Large eggs per serving. Spoon sauce proportionately over Large eggs.
- 4 servings
