Down-Home Creamed Eggs on Toasted English Muffins

(1)
  1 reviews
  • 20 min prep time
  • 35 min total time
  • 6 ingredients
  • 4 servings

Ingredients

6
eggs
3
cups fat-free (skim) milk
3
tablespoons all-purpose flour
1/2
teaspoon salt
1/4
teaspoon pepper
4
English muffins, split

Directions

  1. 1 In 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
  2. 2 Meanwhile, into 2-quart nonstick saucepan, pour milk; place over medium-high heat. Stir in flour with wire whisk until well blended. Add salt and pepper. Cook, stirring constantly, until bubbly and thickened. Remove from heat. Toast English muffin halves.
  3. 3 Drain water from eggs; peel and thinly slice eggs. Place toasted muffin halves, cut side up, on individual plates. Arrange sliced eggs evenly over muffins, using 1 1/2 eggs per serving. Spoon sauce evenly over eggs.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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